Roasted Corn and Tomatillo Salsa Recipe

Name: Roasted Corn and Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears corn; 1/2 pound tomatillos, papery skin removed and quartered; 1 large sweet red pepper, quartered and seeded; 1 jalapeno pepper, seeded and finely diced; 1 garlic clove, finely chopped; 1 small bunch cilantro, 1/4 cup chopped; 1/3 cup olive oil; 3 tablespoons white wine vinegar; 1 tablespoon sugar; 1/2 teaspoon salt; 1/2 teaspoon black pepper

Servings: persons

4 ears corn
1/2 pound tomatillos, papery skin removed and quartered
1 large sweet red pepper, quartered and seeded
1 jalapeno pepper, seeded and finely diced
1 garlic clove, finely chopped
1 small bunch cilantro, 1/4 cup chopped
1/3 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper

1
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.
2
While the corn is roasting, add the tomatillos and red pepper to the grill and quickly char their exterior.
3
Remove everything from the grill and allow to cool.
4
When cool peel back the husk and, using a sharp knife, remove the corn kernels from the cob.
5
Discard the cob.
6
Cut the red pepper into a julienne and combine the corn, tomatillo, red pepper, jalapeno, garlic and cilantro in a bowl.
7
To the bowl, add the oil, vinegar, sugar, salt and pepper and allow to marinate for several hours before serving.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ears corn, 1/2 pound tomatillos, papery skin removed and quartered, 1 large sweet red pepper, quartered and seeded, 1 jalapeno pepper, seeded and finely diced, and more.

Yes, Roasted Corn and Tomatillo Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Corn and Tomatillo Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions