Ingredients
- 4 ears corn, shucked
- 3 tomatillos, papery outer skin removed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cloves garlic, smashed and finely chopped
- 4 scallions, thinly sliced
- 1 jalapeno, seeded and chopped, optional
- 1/4 to 1/2 cup white vinegar
- 1/4 cup canola oil
- Kosher salt
- 1/2 bunch cilantro, leaves roughly chopped
Directions
Preheat the grill to medium. Use a wire grill brush to loosen any crud or soot from the grate. Use an oiled side towel to remove any loosened crud.
Put the corn and the tomatillos on the grill and grill until they get charred and black on all sides. Remove from the grill and let cool.
Cut the kernels from the corn cob and scrape any residual bits of corn off the cob. Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks.
In a large bowl, combine the corn, tomatillos, black beans, garlic, scallions, and jalapenos, if using. In a small bowl or measuring cup, combine the vinegar and oil. Pour over the salsa and season with salt, to taste. Taste and adjust the seasoning, if needed. Toss in the cilantro and serve.
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By jeff epperson
lenoir city Tn
on January 13, 2013
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OMG!!! what a salsa!!! I'll never buy salsa from the store again.
By hornedfrog82
Kansas City, MO
on May 06, 2012
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We love this salsa! We also buy the frozen roasted corn at Trader Joe's to save time. Delish! Great side dish with fish tacos (Anne's recipe is the best or with chips as an appetizer.
By Shimmy Shake
New England
on October 03, 2011
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I am addicted to this dish! I use bottled Herdez brand tomatillo salsa instead of the fresh tomatillos and add a little squirt of agave syrup to increase the sweetness, which contrasts very well with the acid of the vinegar and the salsa - Sugar would also work well instead of agave. I also use frozen roasted corn niblets from Trader Joes and it comes out AMAZING with a lot less work.
Read all 17 reviews