Tomatillo and Grilled Corn Salsa
Serves: 4 servings
  • 3 ears corn, shucked and cleaned
  • 10-12 tomatillos, husk removed
  • 2 jalapeño peppers, halved with stems and seeds removed
  • 1 clove garlic, chopped
  • ¼ cup fresh cilantro, chopped
  • 4 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  1. Bring a large pot of water to a boil and add the corn, tomatillos and jalapeño peppers. Reduce heat and simmer for about 4 minutes. Remove the tomatillos and jalapeños with a slotted spoon and reserve. Continue to simmer the corn for another 2 or 3 minutes until just tender. Remove the corn and drain.
  2. Pre-heat grill or grill pan to high.
  3. Place corn on the grill or grill pan and sear, until lightly charred on all sides. When corn is cool enough to handle, using a sharp knife, cut the kernels from the cob into a bowl and reserve.
  4. In the bowl of a food processor, pulse the tomatillos, jalapeños, garlic, cilantro, lime juice and zest and olive oil until it is a coarse puree. Season to taste with salt and pepper.
  5. Stir in reserved grilled corn.
  6. Serve over potatoes, chicken, beef - or as a dip. Whatever you like!
Recipe by Seasons in Vermont at