I wasn’t exposed to tomatillos until I was well into my 20’s. I had a ton of corn from my Dad’s garden, and I was searching the internet for inspiration when I came across this grilled corn & tomatillo recipe from Simply Recipes. I had a small balcony on my apartment with a tiny Coleman camping grill, so I bought some tomatillos and threw those along with a half dozen ears of corn on the grill. Ever since this has been one of my go-to recipes to use up fresh corn on the cob!
For those of you who aren’t familiar, tomatillos are small green fruits with a papery husk. When unwrapped, they look similar to green tomatoes. They are tart, bright, and super versatile. You can roast, grill, or even keep them raw in many recipes. Tomatillos are the base for classic salsa verde, and this recipe does a great job of incorporating some favorite summer veggies into salsa verde. This salsa is so fresh and filled with flavor; it’s a perfect addition to a summer barbecue!
A couple notes on the recipe:
- I grilled my corn in the husk for about 15 to 20 minutes at about 500 degrees. You want to keep turning the corn till the husks are deeply charred on all sides.
- If you don’t have access to a grill, you can cut the corn off the cob and sauté in a pan or just used cooked corn off the cob. Frozen corn will work too in a pinch, but make sure to thaw prior to adding to the salsa.
- This recipe makes a ton of salsa! It is perfect for a large crowd, but if you are making it for only a couple people I recommend cutting it in half.
- Tomatillos are pretty easy to find in most grocery stores; they tend to be located near the tomatoes.
You can find the recipe on Simply Recipes: Grilled Corn & Tomatillo Salsa