Grilled Tomatillo and Corn Salsa
Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Grilled Tomatillo and Corn Salsan at home. One portion of this dish contains approximately 2g of protein, 2g of fat, and a total of 83 calories. For $1.19 per serving, you get a hor d'oeuvre that serves 6. This recipe from Simply Recipes has 128 fans. The Fourth Of July will be even more special with this recipe. A mixture of oregano, jalapeno, cumin, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 40 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. If you like this recipe, you might also like recipes such as Grilled Pork Chops with Tomatillo, Corn, and Avocado Salsa, Grilled Pork Tenderloin with Avocado-Peach Salsa & Grilled Tomatillo Guacamole, and Fire Roasted Tomatillo & Corn Salsa.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1/4 teaspoon cayenne
2 corn cobs, husks still on, OR 2 cups of cooked corn (Trader Joe's has frozen roasted corn which would work great)
1/8 teaspoon cumin
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 jalapeño, minced (remove seeds for less heat)
3-4 Tbsp lime juice
1/4 teaspoon dried oregano
1/2 cup finely diced red onion
2 teaspoons salt
3 pounds of tomatillos, husks removed, rinsed clean
Equipment:
grill
knife
food processor
Cooking instruction summary:
1 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.2 If you are grilling the corn as well, place the corn cobs, still in their husks, directly on the grill. (If you are using fresh corn, there is no need to soak them in water.) 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.3 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.4 Stir in the corn and minced red onion. Adjust seasonings, add more salt to taste.
Step by step:
1. 1 Prepare grill for direct, high heat.
2. 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.2 If you are grilling the corn as well, place the corn cobs, still in their husks, directly on the grill. (If you are using fresh corn, there is no need to soak them in water.) 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.
3. Remove from grill.
4. 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.3
5. 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.4 Stir in the corn and minced red onion. Adjust seasonings, add more salt to taste.
Nutrition Information:
covered percent of daily need
