We had some delicious grilled summer corn left over. This week we made a corn and tomatillo salsa, served it with taco salad one night and on top of grilled pork chops for another meal. It is easy, fresh and yummy!
2 ears of corn, grilled and cut off the cob (about 2 cups)
4 tomatillos, halved
1 tomato, chopped
3 mini bell peppers
1 fresh lime, juiced
2 teaspoons chopped jalapeno
3/4 cup Cotija cheese, crumbled
2 teaspoons fresh cilanto, chopped
1/2 teaspoon salt
1/2 teaspoon Ancho chili powderSpray some non-stick spray on an indoor grill pan. Add the tomatillos face down on medium-high heat. This can also be done on an outdoor grill.
Grill both sides until grill marks appear. Remove from grill and allow to cool.
Place corn in a large bowl. Chop the tomato, peppers and cilantro and add to the bowl.
Juice the lime and stir into the vegetables.
Chop the cooled tomatillos and add to the salsa.
Stir in the jalapenos, Cotija cheese, salt and chili powder.
*Note: Cotija cheese is a Mexican cheese. It is a little salty, similar to feta.
Grill tomatillos on a grill pan until grill marks appear. Remove and allow to cool.
Place corn in a large bowl. Chop tomatoes, peppers and cilanto; add to the corn. Juice the lime and stir into salsa. Chop cooled tomatillos and add to the salsa along with Cotija cheese, jalapenos, salt and Ancho chili powder.