Grilled Tomatillo and Corn Salsa

Found on the web-site, this recipe was shared by Elise Bauer.
Prep time: 15 minutes
Cook time: 25 minutes
Yield: Makes 6 cups
Having a big group over for game day? This recipe will easily feed a crowd, but if you need a smaller amount, it’s easy to cut the recipe in half.
3 pounds of Tomatillos, husks removed, rinsed clean
2 ears of Sweet corn, husks still on, OR 2 cups of cooked corn
1/4 cup chopped fresh Cilantro
2 cloves Garlic, minced
1 Jalapeño, minced (remove seeds for less heat)
3-4 Tablespoons lime juice
2 teaspoons Salt
1/4 teaspoon Cayenne pepper
1/8 teaspoon Cumin
1/4 teaspoon dried Oregano
1/2 cup finely diced Red Onion
1. To grill the tomatillos: Prepare grill for direct, high heat. Place the tomatillos directly on the grill. Turn occasionally until
charred in several places, and the color indicates the tomatillos are cooked by changing from vibrant green to olive green.
2. To grill the corn: If you are grilling the corn as well, place the corn cobs, still in their husks, directly on the grill. (If you are using fresh corn, there is no need to soak them in water.)
3. Grill until the husks are completely charred and blackened all around. The flavor from the charred corn husks will cook into the corn as it grills.
4. Remove from grill. Let cool. Strip off the burnt husks and silks from the corn cobs. Use a sharp knife to cut away the corn kernels from the cobs.
5. Place the tomatillos, cilantro, garlic, jalapeño, lime juice, salt, cayenne, cumin and oregano in a food processor. Pulse until puréed, with a few remaining chunks of tomatillos.
6. Stir in the corn and minced red onion. Adjust seasonings, add more salt to taste.
Serve with your favorite corn chips or pita chips.

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