| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Inactive: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 ears corn, shucked
- 3 tomatillos, papery outer skin removed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cloves garlic, smashed and finely chopped
- 4 scallions, thinly sliced
- 1 jalapeno, seeded and chopped, optional
- 1/4 to 1/2 cup white vinegar
- 1/4 cup canola oil
- Kosher salt
- 1/2 bunch cilantro, leaves roughly chopped
Instructions
- Preheat the grill to medium. Use a wire grill brush to loosen any crud or soot from the grate. Use an oiled side towel to remove any loosened crud.
- Put the corn and the tomatillos on the grill and grill until they get charred and black on all sides. Remove from the grill and let cool.
- Cut the kernels from the corn cob and scrape any residual bits of corn off the cob. Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks.
- In a large bowl, combine the corn, tomatillos, black beans, garlic, scallions, and jalapenos, if using. In a small bowl or measuring cup, combine the vinegar and oil. Pour over the salsa and season with salt, to taste. Taste and adjust the seasoning, if needed. Toss in the cilantro and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 326 |
| Total Fat | 16 g |
| Saturated Fat | 1 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 10 g |
| Sugar | 8 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 683 mg |
| Serving Size | 1 of 4 servings |
| Calories | 326 |
| Total Fat | 16 g |
| Saturated Fat | 1 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 10 g |
| Sugar | 8 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 683 mg |
Reviews
Great recipe! But if you’re going to taste it, please be sure to put a clean spoon back in the bowl instead of the one you just tasted from!
OMG!!! what a salsa!!! I’ll never buy salsa from the store again.
We love this salsa! We also buy the frozen roasted corn at Trader Joe’s to save time. Delish! Great side dish with fish tacos (Anne’s recipe is the best or with chips as an appetizer.
I am addicted to this dish! I use bottled Herdez brand tomatillo salsa instead of the fresh tomatillos and add a little squirt of agave syrup to increase the sweetness, which contrasts very well with the acid of the vinegar and the salsa – Sugar would also work well instead of agave. I also use frozen roasted corn niblets from Trader Joes and it comes out AMAZING with a lot less work.
This dish looks amazing and I can’t wait to try it. I do have a comment for the person below….what difference does it make if Anne tastes or licks off of anything in her own dish. Doesn’t look like she is going to be serving it to anyone else, so what is the big deal???? Thanks Anne for a wonderful recipe again. Have tried many and have no doubts that this one will stand up to your awesome standards!!!!!!
We have amazing local sweet corn here in Utah and it went fabulously in this dish. I did leave out the tomatillos and only wish I had doubled the recipe as my sons ate this dish like it was going out of style! Kudos to Anne once again!
Great recipe. The problem that I have with Anne is that she will taste something with a spoon, and them use the same spoon again to taste something, or put what is left on the spoon back into the pan.
This is totally GROSS !!!!
This is totally GROSS !!!!
I fixed Anne’s salsa recipe over the weekend and it was excellent! I only changed two ingredients and that’s because I didn’t have either one in my pantry. I used olive oil and not canola oil, and I used fresh lime juice instead of vinegar. We absolutely love it!
One of the best things I’ve eaten…in a long time! Super easy, relatively quick to prepare, and amazing.
Very Very good! This will be a summertime staple in our family from now on. I get so many corn cobs through our CSA I always need new ways to use them and this recipe is perfect. I did make 2 changes – to keep it a little more healthy I didn’t use the oil/vinegar mixture, instead I used fresh lime juice to taste. I also added 1/2 habanero pepper, 1/2 Anaheim pepper and a red bell pepper. I’ve also made this without grilling the corn and tomatillos if I was shorter on time. I just boiled the corn cobs and roasted the tomatillos and it’s also great that way too.