Ingredients:

• 2 dried New Mexico chilies, stemmed and seeded
• 3 ears corn
• 1½ teaspoons Persian Lime Olive Oil
• 2 roma tomatoes
• 2 cloves garlic, roasted, mashed
• ½ teaspoon salt
• ½ teaspoon toasted ground cumin
• ½ teaspoon toasted oregano, rubbed between fingers
• 1 Tablespoon fresh lime juice

Instructions:

Toast and rehydrate chiles, then julienne. Cut corn kernels and dry roast over high heat until smoky and dark, tossing continually 4-5 minutes. Heat oil over medium heat. Add onion and sauté until translucent. Transfer to mixing bowl, add chiles, corn, and all other ingredients. Toss to combine.