Roasted Corn And Tomatillo Salsa Recipe

ingredients

4 fresh ears corn on the cob
1/2 pound tomatillos, papery skin removed and quartered
1 large red bell pepper, quartered seeded
1 jalapeno pepper, seeded finely diced
1 clove garlic, finely chopped
1 bunch cilantro, chopped
1/3 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

directions

Prepare the grill.

Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4 to 6 minutes over a hot flame.

While the corn is roasting, add the tomatillos and red pepper to the grill and quickly char their exterior. Remove everything from the grill and allow to cool.

When cool peel back the husk and, using a sharp knife, remove the corn kernels from the cob. Discard the cob. Cut the red pepper into a julienne and combine the corn, tomatillo, red pepper, jalapeno, garlic and cilantro in a bowl.

To the bowl, add the oil, vinegar, sugar, salt and pepper and allow to marinate for several hours before serving.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Shinker REVIEW:
July 14, 2013

So nice to have a GOOD and FRESH salsa recipe! I get tired of seeing so many that use canned ingredients. This had so much wonderful flavor. Next time I'll double it for sure as it didn't last long. I think it would also be good used as a garnish on fish or something.
Liz REVIEW:
August 13, 2012

This was very delicious! I added a squeeze of lime juice. Thanks for the treat!

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