Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Roasted Corn And Tomatillo Salsa
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- #30879
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
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.
added by
terrymcintire
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
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.
August 13, 2012
This was very delicious! I added a squeeze of lime juice. Thanks for the treat!