Best 5 Corn And Tomatillo Salsa Recipes

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**Savor the Vibrant Flavors of Corn and Tomatillo Salsa: A Culinary Journey through Freshness, Spice, and Versatility**

Embark on a culinary adventure with our tantalizing Corn and Tomatillo Salsa, a symphony of flavors that will elevate your taste buds to new heights. This delectable salsa is a vibrant blend of fresh corn, juicy tomatillos, zesty cilantro, and a touch of heat from jalapeños. Its versatility knows no bounds, serving as the perfect accompaniment to chips, grilled meats, tacos, burritos, and more. Whether you prefer a mild or spicy kick, our collection of recipes caters to every palate, ensuring an unforgettable culinary experience. From our classic Corn and Tomatillo Salsa recipe to innovative variations like Roasted Corn and Tomatillo Salsa and Spicy Tomatillo Salsa, we have something for every salsa enthusiast. Prepare to be captivated by the explosion of flavors and textures in each bite. So, gather your ingredients, fire up your kitchen, and let's embark on this delicious journey together!

Here are our top 5 tried and tested recipes!

CORN, CHEESE, AND CHILI TAMALES WITH TOMATILLO-AVOCADO SALSA



Corn, Cheese, and Chili Tamales with Tomatillo-Avocado Salsa image

Provided by John Rivera Sedlar

Categories     Garlic     Pepper     Steam     Cheddar     Avocado     Corn     Tomatillo     Cilantro     Bon Appétit

Yield Makes 18 tamales

Number Of Ingredients 20

Tomatillo-Avocado Salsa
12 tomatillo, husked, rinsed well
1 small onion, quartered
6 large garlic cloves, peeled
2 to 3 serrano chilies, stemmed
2 ripe avocados, peeled, diced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Tamales
1 6-ounce package dried corn husks
1 pound large poblano chilies
2 cups Masa Harina (corn tortilla mix)
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 tablespoons sugar
2 1/4 teaspoons salt
1/2 cup canned low-salt chicken broth
5 cups frozen baby white corn kernels (about 25 ounces), thawed
3 cups (packed) coarsely grated sharp cheddar cheese
1 teaspoon baking powder
1/8 teaspoon ground black pepper

Steps:

  • Make Salsa:
  • Cook first 4 ingredients in heavy large skillet over high heat until charred in spots but still firm, turning occasionally, about 5 minutes. Transfer to processor; using on/off turns, chop coarsely. Add all remaining ingredients. Blend to coarse puree. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
  • Make Tamales:
  • Selecting the largest and cleanest husks, place half of husks in large bowl; fill bowl with warm water. Weigh husks down with plate; soak husks until soft, separating occasionally, about 2 hours. Form 36 ties by tearing several husks into 1/2-inch-wide strips.
  • Char chilies directly over gas flame or under broiler until blackened on all sides. Place in medium bowl; cover tightly with plastic. Let stand 10 minutes. Peel, seed, and chop chilies.
  • To make dough, blend Masa Harina, butter, sugar, and 1 teaspoon salt in processor until coarse meal forms. Add broth and blend in (mixture will be crumbly). Transfer masa mixture to large bowl. Blend 2 1/2 cups corn, 1 cup cheese, baking powder, pepper, and 1 1/4 teaspoons salt in processor until coarse puree forms. Stir puree, then 2 1/2 cups corn into masa.
  • For each tamale, open 1 large softened husk. Place 1/3 cup tamale dough in center of husk. Make depression in center of dough; fill with 1 tablespoon chilies, then 1 tablespoon cheese. Using moistened fingertips, press dough over filling to cover; shape filled dough into 3-inch-long log parallel to 1 long edge of husk. Fold 1 long side of husk over filling and roll up to enclose. Tie ends of filled husks tightly with husk strips.
  • Add enough water to large pot containing steamer insert to reach bottom of insert. Layer tamales in steamer insert. Bring water to boil; cover pot. Steam until tamales are firm, removing insert and adding boiling water to pot to maintain water level as needed, about 1 hour. (Can be made 1 day ahead. Cool slightly. Refrigerate. Before serving, re-steam 45 minutes to heat through.) Serve tamales in husks with salsa.

SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA



Summer Tacos with Corn, Green Beans and Tomatillo Salsa image

Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I've used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, tacos, appetizer, main course

Time 20m

Yield Serves 4

Number Of Ingredients 10

1/2 pound green beans, topped and tailed
4 ears corn
2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
1 serrano chile, minced
1/4 cup chopped cilantro
1 recipe fresh tomatillo salsa
8 warm corn tortillas
1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese

Steps:

  • Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.
  • Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.
  • Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 13 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 613 milligrams, Sugar 11 grams, TransFat 0 grams

ROASTED CORN AND TOMATILLO SALSA



Roasted Corn and Tomatillo Salsa image

Provided by Food Network

Yield 2 cups

Number Of Ingredients 11

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

Steps:

  • Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4-6 minutes over a hot flame. While the corn is roasting, add the tomatillos and red pepper to the grill and quickly char their exterior. Remove everything from the grill and allow to cool. When cool peel back the husk and, using a sharp knife, remove the corn kernels from the cob. Discard the cob. Cut the red pepper into a julienne and combine the corn, tomatillo, red pepper, jalapeno, garlic and cilantro in a bowl. To the bowl, add the oil, vinegar, sugar, salt and pepper and allow to marinate for several hours before serving.;

CORN AND TOMATILLO SALSA



Corn and Tomatillo Salsa image

A fresh salsa with the heat of jalapenos and the tang of fresh lime juice.

Provided by dramstad

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 25m

Yield 12

Number Of Ingredients 10

4 ears fresh corn kernels
2 seeded and finely chopped jalapeno peppers
½ pound husked, cored and chopped tomatillos
½ chopped green bell pepper
2 thinly sliced green onions
2 tablespoons fresh lime juice
2 tablespoons water
½ teaspoon ground coriander
2 tablespoons chopped fresh cilantro
1 (14.5 ounce) package tortilla chips

Steps:

  • In a large skillet, combine the corn kernels and jalapeno peppers. Cook and stir for 10 minutes, until the jalapenos are soft.
  • In a saucepan over high heat, combine the corn and jalapeno mixture with the tomatillos, green bell peppers, green onions, lime juice, water and coriander. Cover and bring to a boil. Reduce heat to low and simmer 5 minutes, stirring once. Remove from heat. Cool for 10 minutes. Stir in the cilantro. Allow the mixture to cool in the refrigerator. Serve with tortilla chips.

Nutrition Facts : Calories 200.7 calories, Carbohydrate 29.8 g, Fat 8.5 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 148.1 mg, Sugar 2.3 g

BLACK BEAN AND CORN PANCAKES WITH TOMATILLO SALSA



BLACK BEAN AND CORN PANCAKES WITH TOMATILLO SALSA image

Categories     Bean     Vegetable     Side     Vegetarian

Yield Makes 6 servings

Number Of Ingredients 22

Black Bean and Corn Pancakes:
1/2 cup flour
2/3 cup yellow corn meal
1 1/2 teaspoon Baking powder
3/4 teaspoon Baking soda
1 teaspoon sugar,
1/4 teaspoon salt
1 teaspoon ground cumin
2 eggs, lightly beaten
1 cup milk
1 tablespoon cider vinegar
1 15 ounce can black beans, rinsed and drained
1 11 ounce can Mexican corn with red and green bell peppers
1 4 ounce can chopped green chiles
3 green onions, chopped
1/2 red bell pepper, chopped
1/2 cup cilantro, chopped
1 cup Mexican 4-cheese blend
Tomatillo Salsa:
7 ounce can Green Mexican Salsa with tomatillos and jalapenos
1 teaspoon cumin
1 tablespoon cider vinegar

Steps:

  • Black Bean and Corn Pancakes: In a large bowl, sift together the flour, baking powder, baking soda, sugar, salt and cumin. Add cornmeal and stir. In a separate bowl, combine the eggs, milk, vinegar, black beans, corn, chiles, onion, bell pepper, cilantro and cheese. Add to cornmeal mixture; stir until combined. Heat a griddle to medium-high heat. When heated, spray with vegetable non-stick cooking spray. Place 1/4 to 1/2 cup of the mixture onto griddle, placing about 2" apart. Cook until firm on the edges and tiny holes appear on each pancake. Turn the pancakes and cook until brown on the other side. Tomatillo Salsa: Combine all ingredients in a small bowl. Refrigerate until ready to use.

Tips:

  • Use fresh, ripe ingredients for the best flavor.
  • Choose corn and tomatillos that are in season for the sweetest taste.
  • Roast the corn and tomatillos before blending to enhance their flavor.
  • Add a variety of spices and herbs to taste, such as chili powder, cumin, oregano, and cilantro.
  • Be careful not to over-blend the salsa, as this can make it too smooth and runny.
  • Serve the salsa immediately or store it in the refrigerator for later use.

Conclusion:

Corn and tomatillo salsa is a delicious, versatile condiment that can be enjoyed in a variety of ways. It is perfect for dipping tortilla chips, topping tacos, burritos, and enchiladas, or as a side dish for grilled meats or fish. With its bright, fresh flavor and vibrant color, corn and tomatillo salsa is sure to be a hit at your next party or gathering.

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