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Tomatillo Corn Salsa

Source of Recipe

Mercyteapot


List of Ingredients

2 ears fresh sweet corn
12 tomatillos, papery outer skin removed
2 red bell peppers
1 bermuda (red) onion, sliced 1/4 inch thick
2 jalapeño peppers, seeded, deveined and minced
1 small jicama, peeled and diced into 1/4-inch cubes
1/2 bunch cilantro, washed and chopped
1/4 cup lime juice
1/2 cup extra virgin olive oil
Salt and pepper, to taste


Recipe

Roast the corn in the husk on a hot grill until tender, about 20 minutes. When the ears are cool enough to handle, remove the husks and silk. Cut the kernels from the cob and set aside.

Place the whole tomatillos and the red peppers on the grill and char until the skin is blackened in spots. Remove both from the grill, pull off as much skin as possible and cut into 1/4-inch dice. Set aside. Grill the onion slices until tender. Dice into 1/4-inch cubes.

Combine the corn kernels, tomatillo, red pepper, onion, jalapeño, jicama, cilantro, lime juice and olive oil. Season to taste with salt and pepper. Refrigerate for at least 2 hours before serving.

Makes about 6 cups.