Grilled Tomatillo and Corn Salsa
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Category
Tomatillo
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Cusine
Mexican, Mexican and Tex Mex
What do you need?
How to make?
Ingredients
3 pounds of tomatillos, husks removed, rinsed clean
2 corn cobs, husks still on, OR 2 cups of cooked corn
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 jalapeño, minced
3-4 Tbsp lime juice
2 teaspoons salt
1/4 teaspoon cayenne
1/8 teaspoon cumin
1/4 teaspoon dried oregano
1/2 cup finely diced red onion
Directions
Prepare grill for direct, high heat. Place the tomatillos directly on the grill. Turn occasionally until charred in several places, and the color indicated the tomatillos are cooked and changes from vibrant green to olive green.
If you are grilling the corn as well, place the corn cobs, still in their husks, directly on the grill.
Grill until the husks are completely charred and blackened all around. The flavor from the charred corn husks will cook into the corn as it grills.
Remove from grill. Let cool. Strip off the burnt husks and silks from the corn cobs. Use a sharp knife to cut away the corn kernels from the cobs.
Place the tomatillos, cilantro, garlic, jalapeño, lime juice, salt, cayenne, cumin and oregano in a food processor. Pulse until puréed, with a few remaining chunks of tomatillos. Stir in the corn and minced red onion. Adjust seasonings, add more salt to taste.