Recipe courtesy of Michael Lomonaco
Episode: Poaching
Total:
3 hr 15 min
Active:
10 min
Yield:
2 cups
Level:
None

Ingredients

Directions

Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4 to 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.;

IDEAS YOU'LL LOVE

Scrambled Eggs Chiliquiles with Roasted Tomatillo Sauce

Recipe courtesy of Bobby Flay

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Hot Corn Dip

Recipe courtesy of Trisha Yearwood

Salsa

Recipe courtesy of Alton Brown

Salsa Fresca

Recipe courtesy of Tyler Florence

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Roasted Asparagus

Recipe courtesy of Ina Garten

Roasted Italian Meatballs

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking