Fresh Corn and Tomatillo Salsa (no tomatoes)

Here’s a delectable salsa that highlights fresh summer corn, whose peak season comes around the same time as that of tomatillos. Corn and tomatillo salsa is a fantastic appetizer with tortilla chips and makes a plentiful amount for your summer gatherings.

Leftovers of this salsa refrigerate even better than fresh tomato salsa (which tends to get watery), so it’s a good one to make a few hours or even a day ahead if you’re expecting company.

What are tomatillos?

Tomatillos are members of the berry family that resemble small green tomatoes. They’re not tomatoes, though, even though they’re sometimes called “husk tomatoes.” 

They’re the main ingredient in salsa verde, or fresh tomatillo salsa, their flavor is distinctive but not hot. Here’s our recipe for traditional Salsa Verde.

The prime season for tomatillos is mid-summer through early fall, depending on where you live.It should be noted that tomatillos are best used lightly cooked, and not raw. Cooking tempers their tartness and bring out their best flavor. 

Look for tomatillos in specialty groceries, well-stocked supermarkets, and especially, at late summer farmers markets. Learn more about tomatillos.

Explore dozens of fresh corn recipes for summer and fall.

Recipe is adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Susan Voisin, FatFree Vegan Kitchen.

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Yield: 2 cups

Fresh Corn and Tomatillo Salsa (no tomatoes)

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Corn and tomatillo salsa is a fantastic appetizer with tortilla chips and makes a plentiful amount for your summer gatherings.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 medium ears fresh corn, lightly cooked or grilled
• 6 to 8 fresh tomatillos, husked and finely chopped
• 1/2 medium red bell pepper, finely diced
• 1/4 to 1/2 cup chopped fresh cilantro, to taste
• 1 to 2 small fresh hot chile peppers (jalapeño or serrano) seeded and minced (or use 1 poblano if you’d like a milder salsa)
• 1/4 medium red onion, finely chopped, or 2 scallions, thinly sliced
• 1 teaspoon ground cumin
• Juice of 1 lime
• 1/4 teaspoon salt

Instructions

1. When the corn is cool enough to handle, stand each ear on its flat end. Using a downward motion of a sharp knife, cut the kernels off.
2. Combine the corn with the remaining ingredients in a serving bowl. Cover and allow to stand for an hour or so that the flavors to blend. Serve with plenty of tortilla chips. 
3. Store any leftovers in an airtight container, which will keep in the refrigerator for 5 days or so. The sooner this fresh salsa is used, the better!

If you like this tomato-free salsa, you might also enjoy …

Cucumber and Pineapple Salsa

Explore lots more vegan appetizers and snacks.