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Recipe Detail Page
Tomatillo-Charred Corn Salsa
Early Summer 2018
Summertime means corn, tomatoes and entertaining—and all are put to good use in this Mexican salsa. A cousin of the tomato, the tomatillo has a tangy flavour and is available fresh in Latin markets but also canned in most supermarkets. If using fresh, be sure to remove the husks and wash off the sticky residue. They’re a bit too acidic when raw, so boil them for about 5 minutes or until soft. Then chop away.
Serves 4 to 6
2 cups (500 mL) tomatillos (fresh or canned), diced and well drained
1 cup (250 mL) uncooked fresh or frozen corn kernels, lightly charred in a dry pan over medium heat
¼ cup (60 mL) pickled jalapeños
2 shallots, minced
¼ cup (60 mL) red onion, chopped
½ cup (125 mL) fresh cilantro, chopped
1 tbsp (15 mL) honey
Juice of a lime
Salt to taste
1 Combine ingredients, taste for seasoning, and adjust if necessary.
Serves 4 to 6
