Fresh Vegan Corn & Tomatillo Salsa
A bright, chunky salsa built on summer corn and tart tomatillos, ready in minutes and even better after an hour in the fridge.
Print
Pin
Save
Servings: cups
Ingredients
- 2 medium ears fresh corn lightly cooked or grilled, kernels cut from the cob (about 1 ½ cups)
- 8 ounces tomatillos husked, rinsed, and diced (6 to 8 medium)
- ½ medium red bell pepper diced
- ¼ medium red onion coarsely chopped, or 2 scallions, sliced
- ¼ cup fresh cilantro chopped, to taste
- 1 to 2 small fresh hot chile peppers such as jalapeño or serrano, seeded and minced
- 1 teaspoon ground cumin
- ½ to 1 lime juiced, to taste
- salt to taste
Instructions
- If starting with corn on the cob, cook or grill the corn until just tender, then let it cool slightly. Stand each ear on its flat end and use a sharp knife to cut the kernels off in a downward motion.
- Combine the corn, tomatillos, bell pepper, onion, cilantro, and chile pepper in a mixing bowl.
- Stir in the cumin and lime juice, then season with salt to taste.
- Cover and refrigerate for at least 30 minutes to let the flavors meld before serving. This salsa keeps well, so it's fine to make it further ahead.
Nutrition (Estimate per Serving)
Serving: 0.25cupCalories: 60kcalCarbohydrates: 12gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 221mgFiber: 3gSugar: 2gVitamin A: 592IUVitamin C: 27mgCalcium: 16mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
