Grilled Octopus with Spicy Corn Salsa

1Preparation 1. Clean and remove the beak from the octopus (2 lbs). 2. Prepare the spicy corn salsa by grilling the corn and chili peppers (2) until charred. Dice the tomatoes (2) and mix with the grilled corn and peppers. Season with salt, pepper, and balsamic vinegar (3 tbsp).

2Grilling the Octopus (2 lbs) 3. In a pot of boiling water, briefly cook the octopus (2 lbs) until it curls and becomes tender, about 5-6 minutes. Remove and pat dry. 4. Lightly dust the octopus (2 lbs) with cornmeal. 5. Heat the grill to medium-high heat and brush the octopus (2 lbs) with oil (2 tbsp). Grill the octopus (2 lbs) for 2-3 minutes per side until charred and crispy.