Salads/ Side dish

Corn and Tomatillo Relish Summer time corn!

For the last few months I have been driving by this field of corn outside Roundtop. Watching it grow from tiny stalks to larger stalks, then with ears of corn and wanting to find out who owns this field so I can go beggin’ for a few ears to make my mother’s fried corn.

Well the corn kept growing and growing and then started turning brown and my chance of finding the owner was gone. Of course this corn didn’t die before it got into the markets, it was a field of “field corn” or “cow corn” that is grown especially for cow feed. But this kind of corn makes the best fried corn but better than the sweet corn sold in the groceries.

My mother use to make field corn by barely cutting off the tips of the corn and then scraping the corn milk with the edge of the knife. She would put this in a skillet with a little bacon fat and then she would rinse the bowl with a tiny bit of water and add that to the skillet; and cooked it until creamy and thick. Nothing like the canned creamed corn; totally different and the best. I have tried this with regular sweet corn and it is just ok but I still like the texture you get from corn tips and all the creamy corn milk that the cobs produce. So, maybe next year I will find out who owns my “field of dreams corn” and make me a big skillet of fried corn.

Recipe from with some changes I made. I wanted more of a crisp side salad sort of relish and added in some avocado (which doesn’t show up in the picture). She also boiled her corn. I skipped that step since I wanted a little more “bite” to my corn. BLAST FROM THE PAST: This Summer Corn Salad is also a great dish for your next bbq.

All my ingredients ready to go. I didn’t have any fresh lime juice; lucky me I had a little bottle. Do a quick sauté on the corn and red onions; put the red onions in first for about a minute.

Add in the tomatillos and stir for a few more minutes.

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Put in bowl and let cool. Add in the avocado, parsley, and lime juice. Stir and refrigerate.



Corn and Tomatillo Relish


  • 4 ears corn on the cob; kernels removed
  • 4-6 tomatillos about 5-6 oz; finely chopped
  • 1/4 cup red onion; finely diced
  • 2 jalapeños; diced
  • 3 cloves garlic; minced grated 1 1/2 tsp
  • 1 tbsp extra virgin olive oil
  • 1/2 cup apple cider vinegar
  • 2 tbsp fresh cilantro; chopped finely
  • 1/2 tsp black pepper; +/- to taste
  • 1 tsp Old Bay Seasoning
  • 1 1/2 tsp fresh lime juice
  • 1/4-1/2 tsp salt; +/- to taste


  1. Remove the husk and silks from the corn. Cut kernels from cob and set corn aside.
  2. Soak the tomatillos in a bowl of warm water for about 5 minutes to make husk removal easier. Remove the husk and clean thespians with water and a paper towel to remove the sticky residue.
  3. Dice the tomatillos in a separate bowl from the corn. Dice the onion and add to the bowl with the tomatillos. Also add the diced jalapeños to the bowl. If you want to reduce the heat, remove the seeds and veins before chopping.
  4. Heat a medium size skillet to medium high heat. Once the pan is hot, add in the oil and when oil is hot add in the tomatillos, onions, garlic and jalapeños and saute for about 3 minutes. Now, add in the corn and saute for just a couple minutes more. Reduce heat to medium and add in the vinegar, cilantro, black pepper and the Old Bay seasoning. Stir for an additional 1-2 minutes then remove from heat. Taste for seasoning and add more salt if needed. Add in the fresh lime juice (I used the zest also). Cool and refrigerator in covered container until ready to serve, at least 2 hours.

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