Recipe courtesy of Michael Lomonaco

Roasted Corn and Tomatillo Salsa

  • Total: 3 hr 15 min
  • Prep: 10 min
  • Cook: 3 hr 5 min
  • Yield: 2 cups
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Ingredients

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

Directions

  1. 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.;
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