Corn Tomatillo Relish
| Servings |
Ingredients
- pinch water salt,of sugar for boiling corn
- 4 ears corn on the cob; kernels removed
- 4-6 tomatillos ; finely chopped about 5-6 oz
- 1/4 cup red onion; finely diced
- 2 jalapeños; diced
- 3 cloves garlic; minced grated 1 ½ tsp
- T EVOO
- 1/2 cup apple cider vinegar
- 2 T fresh cilantro; chopped finely
- 1/2 tsp Black pepper to taste
- 1 tsp Old Bay Seasoning
- 1 tsp ½fresh lime juice
- 1/4 - 1/2 tsp salt to taste
Ingredients
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Instructions
- Remove husks and silks from the corn while bringing a large pot of water to boil.
- Once the water is boiling, add some salt and a pinch of sugar then add the corn; boil for 3 minutes.
- Remove the corn from boiling water and immediately place them in an ice water bath to stop cooking and cool them down.
- Soak the tomatillos in a bowl of warm water for about 5 minutes to loosen the husks for easy removal.
- Remove the husks from the tomatillos and clean the skins to remove the sticky residue.
- Cut the kernels off the corn by inverting a small bowl into a larger one, allowing the kernels to fall into the bowl. Dice the tomatillos, add to the corn bowl. Dice the onion, add to the mixture.
- Dice the jalapeños, to reduce the heat, remove seeds and veins, then add to the veggies.
- Heat a medium-size sauce pan over medium high heat. Once the pan is hot, add the oil, swirl it around to fully coat the bottom of the pan.
- Add the corn, tomatillos, onions, and jalapeños, stir well can sauté for about 3 minutes.
- Reduce the heat to medium, add the vinegar, cilantro, black pepper, and Old Bay seasoning; bring it to a high simmer.
- Allow to simmer for 2-3 minutes then reduce heat to medium low for 15 minutes. At the 10 minute mark, taste for seasoning, add more salt as needed (1/4-1/2 teaspoon).
- Resume the low simmer for the 5 remaining minutes. Taste again, adjust salt if needed.
- Remove from heat, stir in the fresh lime juice.
- Allow to completely cool, then place in a sealable container and refrigerate for at least 2 hours, but the longer the better.
- Use on every and anything; store in a sealed jar/container for up to two weeks
Recipe Notes
Adapted from The Complete Savorist (www.thecompletesavorist.com)