Grilling recipe number 2! If you want to know more about the actual grill experience, feel free to check out yesterday’s post about Grilled Carrots with Limey Hot Sauce and Cotija.
There are several components to prep for this dish, including tomatillos, which I’ve yet to talk about on the blog. For those of you who are unfamiliar, tomatillos are small green fruits that resemble a smaller tomato in shape, and come wrapped in a sticky husk. Tomatillos are not spicy, but rather tangy, acidic, and bright. They’re frequently used to make green salsas. I also love making homemade enchilada sauce with them. I roast the tomatillos and several jalapeños under the broiler before blending them up with salt and pepper. Delicious!
This recipe only needs a few tomatillos (they’re sold by the pound.) They’re thinly sliced and tossed with lime juice, cilantro, salt and pepper, and set aside to await the corn and scallions.
The recipe calls for either scallions or spring onions. And since I happened to find some spring onions (which are rare these days!), I used those. Two of the raw onions are saved for chopping and tossing with the tomatillos. The rest of the bunch get charred over the grill — which takes only a few minutes.
The corn grills on medium-high for 8 to 10 minutes according to the recipe. However, similar to the grilled carrots, they could have used another 5-8 minutes to get more char. As long as they aren’t totally blackened, I say the more char, the better.
Once ready, cut the corn off the cob, roughly chop the grilled spring onions, and mix both with the tomatillo mixture. Per Alison’s note, we added diced avocado — to which I also say, the more avocado, the more delicious. (Alison claims that avocado “does nothing for her,” but I couldn’t disagree more. See this post for a deeper dive into my feelings about avocados.)
This dish lends itself very well to modification! Margaret pointed out that plenty of alterations could be made based on preference. Add sliced jalapeño or flaky salt, diced fresh bell pepper, or cotija, just to name a few.
We loved this dish, and it made enough for 6 of us to each have seconds (and for some, thirds).
91 recipes cooked, 134 to go.
my sweet pal Margaret
