Here's a delicious salsa that highlights summer corn, which comes to market at about the same time as tomatillos. The tart, slightly citrusy tomatillos balance the sweetness of fresh corn beautifully, and this salsa actually refrigerates even better than a fresh tomato salsa, making it a good one to make ahead for a party or a week of easy snacking.

Photos by Susan Voisin.

Key Ingredients & Substitutions

Fresh corn. Lightly cooked or grilled corn gives the best flavor and a bit of char if you grill it, but raw fresh kernels work in a pinch during peak season.
Tomatillos. These tart, papery-husked relatives of the tomato are what set this salsa apart — look for them near the tomatoes at well-stocked grocery stores or Latin markets. Remove the papery husk and rinse off the sticky coating before dicing.
Fresh hot chile. Jalapeño or serrano both work well — adjust the amount and whether you keep the seeds to control the heat.
Fresh cilantro. Adds a bright, herbal note that's classic in salsas like this one — if you're not a cilantro fan, fresh basil makes a surprisingly good stand-in.
Lime juice. Adds acidity that balances the sweetness of the corn and the tartness of the tomatillos — use fresh for the best flavor.

Variations

Make it a food processor salsa. Pulse everything together in a food processor for a finer, more scoopable texture — just don't over-process it into a puree.
Add avocado. Diced avocado stirred in right before serving adds creaminess.
Make it smokier. Grilling the tomatillos alongside the corn adds a nice smoky depth.
Add black beans. A cup of rinsed black beans turns this into a heartier, more substantial dish that can stand in as a light meal.

Tips for the Best Corn & Tomatillo Salsa

Let grilled corn cool before cutting. This makes it much easier to handle and keeps the kernels from steaming and turning mushy.
Rinse the tomatillos well. They have a naturally sticky coating under the husk that should be rinsed off before dicing.
Taste before serving. Adjust the lime juice, salt, and chile right before serving, since the flavors continue to develop as the salsa sits.
Make it ahead. This salsa actually improves with a little time in the fridge, so it's a great make-ahead option for a party.

Make Ahead & Storage

This salsa keeps well in a sealed container in the refrigerator for up to a week, and it holds up better than a fresh tomato salsa since the tomatillos don't break down as quickly. Give it a quick stir before serving if any liquid has settled at the bottom.

How to Serve

Serve as an appetizer with stone-ground tortilla chips, spoon over tacos or burritos, or use to top a bowl of rice and beans for extra brightness. Explore more recipes for salsas, chutneys, and relishes.

Recipe