Fresh Corn and Tomatillo Salsa Recipe | Vegetarian Times Skip to main content

Fresh Corn and Tomatillo Salsa

Nothing says summer like corn. Here, kernels are heated just enough to lose their raw taste, then mixed into a chunky salsa verde. Try the mixture stirred into mashed avocado for instant guacamole.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 ½ cups fresh tomatillos, husked and chopped (8–10 tomatillos)
Ingredient Line: 
1 ½ cups fresh corn kernels (from 2 ears)
Ingredient Line: 
6 Tbs. chopped cilantro
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1 Tbs. chopped jalapeño chile with seeds
Ingredient Line: 
1 Tbs. fresh lime juice

Instructions: 

1. Place tomatillos in small glass bowl, cover, and microwave 2 minutes on high power, or until softened and saucy. Spread in pie dish. Transfer to freezer for 10 minutes to cool quickly.

2. Coat large nonstick skillet with cooking spray, and heat over medium-high heat. Add corn, and sauté 2 minutes, or until corn is crisp-tender. Spread out on large plate. Transfer to freezer 10 minutes to cool quickly.

3. Combine cilantro, jalapeño, and lime juice in medium bowl. Mix in tomatillo sauce and corn. Season with salt and pepper, if desired.

Nutrition Information: 

Calories: 
44
Protein: 
2 g
Total Fat: 
1 g
Saturated Fat: 
<1 g
Carbohydrates: 
9 g
Cholesterol: 
0 mg
Sodium: 
6 mg
Fiber: 
1 g
Sugar: 
4 g
Yield: 
Makes 1 1/2 cups