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.
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.