Emeril’s Grilled Sweet Corn, Tomatillo and Avocado Salsa




  • 4 ears corn, husked 1 pound tomatillos 3 Serrano peppers, or to taste 2 jalapeños, or to taste 1 habanero pepper 1 small yellow onion cut into chunks 3 tablespoons vegetable oil 1 1?2 teaspoons salt 1?2 teaspoon fresh ground black pepper 1 avocado, diced 2 scallions, diced 1?2 cup red onion, finely diced 2 tablespoons lime juice 2 teaspoons chopped cilantro 2 teaspoons minced scallions


Step 1

Preheat oven to 400ºF. Preheat a grill or grill pan to medium high. Place corn, tomatillos, Serrano peppers, jalapenos, habanero, and yellow onion directly on grill. Drizzle with the vegetable oil and season with 1 teaspoon of salt and 1?4 teaspoon pepper. Grill, turning occasionally, until corn is well marked, tomatillos are softened and the skin of the tomatillos and chiles has blistered. Remove vegetables from the grill and strain and let cool. Remove the kernels from the cob by placing the cob on a kitchen towel, and running a knife alongside it. Place all ingredients in a food processor. Pulse until just combined. In a bowl, combine the tomatillo mixture with the avocado, red onion, scallions, lime juice, cilantro and scallions and the remaining salt and pepper. Let mixture sit in the refrigerator for at least 30 minutes before serving.

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