It’s corn season here in Massachusetts which means that as CSA members, we’ll often get six ears in a single week; I love corn on the cob, but that’s a bit much for me. I actually found this particular recipe as I was browsing cookbooks for recipes to pass along to my CSA for their newsletters/veggie guide. Once I saw it, I knew I’d be testing it out once corn season arrived. Continue reading
Cutting tomatillos for the best corn and tomatillo salsa in the world!
This week our featured CSA veggies were corn, tomatillos, chilies, a red onion, and cilantro and the newsletter had a recipe for a corn and tomatillo salsa that was incredible!
Here it is – the recipe has measurements but I just used all of what came in our box. Except for the corn, I only used two ears of corn and it was so fresh and sweet that I didn’t bother with the cooking step.
Corn and Tomatillo Salsa
- 1/2 medium red onion, diced
- Champagne or rice vinegar (I had cider so that’s what I used)
- 1/4 cup water
- kernels from 2 ears of corn (about 2 cups)
- 1/4 pound tomatillos, husked and diced
- 1 jalapeño or other hot pepper, seeded and diced*
- lime juice (I used two limes because I love limes)
- cumin (the recipe calls for cayenne but I love cumin so that’s what I used)
- 2 tablespoons cilantro (I love cilantro so I chopped up the whole bunch)
Toss onions with a splash of vinegar. Combine corn, water and salt in a saucepan and cook over medium heat until the corn is tender – about five minutes. (I didn’t do this because the corn was so fresh.) Toss the corn with the tomatillos, chili and onion. Season with salt, lime juice, sugar, cilantro, and cumin. Let sit so the flavors can meld, taste and ajust seasonings if needed. Nom away with chips as we did. This would also be tasty on chicken or fish, on tacos, on nachos – you get the picture…
* The jalapeño we got from the CSA was the hottest jalapeño I have ever tasted in my life, even without the seeds and ribs. I only used half.