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Corn and Tomatillo Relish

Ingredients

  • 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

Instructions

  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.