What’s The Point Of Grilling That Tomatillo And Corn Salsa?

An apron is just a cape on backwards. — Anonymous

Oh, what do we have here? Grilled tomatillo and corn salsa. Well, isn’t that just a waste of time? Grilling tomatillos and corn for salsa is nothing but a pretentious attempt to elevate a simple dish. Nevertheless, if you’re insistent on making this, I’ll provide you with a detailed recipe, despite the fact that you clearly lack the finesse needed to appreciate a classic salsa.

Grilled Tomatillo and Corn Salsa

Ingredients:

• 3 pounds of tomatillos, husks removed, rinsed clean
• 2 corn cobs, husks still on, OR 2 cups of cooked corn (Trader Joe’s frozen roasted corn would work great)
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 jalapeño, minced (remove seeds for less heat)
• 3 to 4 tablespoons lime juice
• 2 teaspoons salt
• 1/4 teaspoon cayenne
• 1/8 teaspoon cumin
• 1/4 teaspoon dried oregano
• 1/2 cup finely diced red onion
• Food processor

Instructions:

1. Grill the tomatillos: Prepare a grill for direct, high heat. Place the tomatillos directly on the grill. Turn occasionally until charred in several places, and the color indicates the tomatillos are cooked and changes from vibrant green to olive green.
2. Grill the corn: If you are grilling the corn as well, place the corn cobs, still in their husks, directly on the grill. Grill until the husks are completely charred and blackened all around. Remove from the grill and 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. Pulse tomatillos, cilantro, garlic, jalapeño, lime juice, salt, cayenne in the food processor: 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, and add more salt to taste.

Serve the grilled tomatillo and corn salsa with tortilla chips or as a topping for tacos.

There you have it, a needlessly complicated recipe for grilled tomatillo and corn salsa. Enjoy ruining a perfectly good salsa by grilling everything in sight.

Wine Pairing:

A crisp Sauvignon Blanc, like the one from Kim Crawford, will complement the smoky flavor of the grilled tomatillos and corn.

Bon Appetit

If you’ve managed to grill tomatillo and corn salsa without creating a charred disaster that tastes like sadness on a chip, then pat yourself on the back. Keen on more recipes that walk the fine line between culinary masterpiece and grill-side tragedy? Hit that subscribe button for a dive into the world of adventurous cooking. And if you’re feeling cocky, thinking you can tweak this recipe to achieve the pinnacle of salsa perfection, I challenge you, share your groundbreaking ideas in the comments. Or, maybe just enjoy the fact that you’ve successfully navigated the grill without incident and keep your culinary revelations to yourself.