Grilled Tomatillo and Corn Salsa Recipe

Name: Grilled Tomatillo and Corn Salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 pounds tomatillos, husks removed, rinsed clean; 2 corn cobs, husks still on, OR 2 cups of cooked corn (Trader Joe's has frozen roasted corn which 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

You know what the secret is to amazing salsa?

The grill.

Get some char on the main ingredients (in this case tomatillos and corn); the resulting smoky flavor is out of this world.

It's why "fire roasted" canned tomatoes are so perfect for Mexican and Tex Mex recipes. Grilling your tomatillos will make a regular tomatillo salsa unforgettable.

Grilling tomatillos couldn't be easier. You just husk them and put them on the hot grill until they are lightly charred.

The best way to grill corn for this salsa is to leave the corn in their husks and put them on a hot grill and grill them until the husks are completely blackened all the way around. That way the corn absorbs the smoky flavor of the corn husks as it cooks.

Great with chips or a salsa for tacos.

More Salsa Recipes to Love

Grilled Tomatillo and Corn Salsa

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings 24 servings

Yield 6 cups

This recipe makes a batch of salsa big enough for a crowd. Feel free to cut the recipe in half.

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3 pounds tomatillos, husks removed, rinsed clean
2 corn cobs, husks still on, OR 2 cups cooked corn (Trader Joe's has frozen roasted corn which would work great)
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 jalapeño pepper, 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

Grill the tomatillos:

Prepare grill for direct, high heat. Place the tomatillos directly on the grill. Turn occasionally until charred in several places, and the color indicated the tomatillos are cooked and changes from vibrant green to olive green.
Grill the corn:

If you are grilling the corn as well, place the corn cobs, still in their husks, directly on the grill. (If you are using fresh corn, there is no need to soak them in water.)

Grill until the husks are completely charred and blackened all around. (See How to Grill Corn on the Cob.) The flavor from the charred corn husks will cook into the corn as it grills.

Remove from grill. 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.
Pulse in 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.
Stir in the corn and minced red onion:

Adjust seasonings, add more salt to taste.

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Elise Bauer

Nutrition Facts (per serving)
37	Calories
1g	Fat
7g	Carbs
1g	Protein

Nutrition Facts
Servings: 24
Amount per serving
Calories	37
% Daily Value*
Total Fat 1g	2%
Saturated Fat 0g	2%
Cholesterol 1mg	0%
Sodium 183mg	8%
Total Carbohydrate 7g	2%
Dietary Fiber 1g	5%
Total Sugars 3g
Protein 1g
Vitamin C 9mg	47%
Calcium 7mg	1%
Iron 0mg	3%
Potassium 203mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.