• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Vegan Recipes

    Fresh Corn and Tomatillo Salsa

    Published: Aug 16, 2014 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Here’s a delicious salsa that highlights summer corn, which comes to market at about the same time as tomatillos. Delicious served as an appetizer with tortilla chips, this refrigerates even better than fresh tomato salsa, so it’s a good one to make ahead. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

    Make about 2 cups

    • 2 medium ears fresh corn, lightly cooked or grilled
    • 6 to 8 tomatillos, husked and quartered
    • ½ medium red bell pepper, diced
    • ¼ to ½ cup fresh cilantro, to taste
    • 1 to 2 small fresh hot chiles, seeded and chopped
    • ¼ medium red onion, coarsely chopped, or 2 scallions, sliced
    • 1 teaspoon ground cumin
    • Juice of ½ to 1 lime or lemon
    • Salt to taste

    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.

    Combine all of the ingredients in a food processor. Pulse on and off until the mixture is coarsely and evenly chopped. Don’t puree!

    Transfer to a serving container. Serve at once or cover and refrigerate until needed.

    Fresh corn and tomatillo salsa

    • Here are lots more recipes for salsas, chutneys, and relishes.

    More Vegan Recipes

    • sun dried tomato olive tapenade
      Olive and Sun-Dried Tomato Tapenade
    • vegan fudgesicles
      Vegan Fudgesicles
    • vegan sloppy joes
      Vegan Sloppy Joes - with Pinto Beans and Quinoa!
    • tomato corn gazpacho
      Fresh Tomato Corn Gazpacho

    Reader Interactions

    Comments

    No Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • recipes for a vegan Christmas dinner menu
      Best Vegan Christmas Recipes
    • vegan christmas cookies
      Vegan Christmas Cookies
    • vegan irish stew
      Old-Fashioned Vegan Stew
    • vegan breakfast casseroles
      10 Make-Ahead Vegan Breakfast Casseroles
    • Sticky Sesame Cauliflower
    • vegan jalapeno poppers
      Vegan Jalapeno Poppers

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media