Tomatillo and Corn Salsa
Prep: 10 Minutes | Cook: 30 Minutes | Resting Time: | Total: 40 mins
Makes 8 Servings
Ingredients
2 lb Tomatillos
2 Onions
1 Jalapeño
1 C Corn
Juice of ½ lime
Salt
Tortilla chips (for serving)
Recipe Summary
Prep tomatillos, onions, and jalapenos
Roast tomatillos, onions and jalapenos and corn.
Blend ½ the corn and the remainder of the ingredients. Add lime juice and salt after smooth
Mix in remainder of corn into the salsa.
Serve hot or cold.
Recipe
Peel the husk from the tomatillos and rinse off the waxy coating from their surface. Half the tomatillos and add them onto a baking tray with onions and jalapeños.
In another baking tray, place corn and spread out into a thin layer.
Roast the 2 trays of ingredients until a slight char forms on the outer layer of the tomatillos, onions, jalapeños, and corn.
In a blender add half the corn and all the other ingredients. Blend until no large chunks remain.
Add lime juice and salt to the blender and pulse 3–4 times.
If you want to serve hot, pour salsa into a serving bowl and mix in the remaining corn. Otherwise allow the salsa to cool in the refrigerator for at least 4 hours. Serve with tortilla chips.
Why the Recipe Works
This recipe is a take on a classic salsa verde which uses the tartness of the tomatillos to create a slightly tangy salsa. The jalapenos and lime juice add some additional spice and sweetness to the salsa as well. Roasting all the ingredients help create a deeper flavor by adding some charred notes to the dish
Roasted corn helps add more thickness or body to the salsa. Instead of being runny like a traditional salsa verde, the starch from the corn turns it into a thicker salsa which makes it perfect for scooping. Additional corn kernels add some good texture to the salsa as well.