Tomatillo and Sweet Corn Salsa
The weather has turned in the last few weeks here. It seemed to happen very suddenly; one week was full of warm days and bright sunshine, the next it was cool and grey. Jumpers have been pulled out of the cupboard, skirts are no longer worn without tights, and last night I wore socks around the house. We close the door earlier, trying to trap in the last of the day’s warmth. Leaves are beginning to change colour – mostly yellows and oranges, but with the occasional bright red. Here in the Evergreen State I was never going to get the autumn I dreamed about, with streets lined with vibrant colours and crunchy leaves covering the ground just waiting to be jumped on. But the chill in the air every morning and the quiet softness that seems to settle in with an overcast day all means that I am truly loving my first autumn over here.
Cold weather dishes are making an appearance, with risotto and chilli con carne becoming weekly occurrences again. Soon it will be stew weather. But not quite yet. I’m still hanging on to these last months before the winter sets in. Interspersed with the delicious warming dishes I love, I’ll throw in the occasional summer favourite, such as panzanella or this refreshing salsa. As long as the markets are full of beautiful tomatoes, fresh leaves and herbs, stone fruits, and sweet corn, I’ll continue making summer dishes. I won’t give in until the apples and pumpkins take over completely.
Sweet corn has got to be one of my favourite vegetables. I’m usually a fan of simplicity when it comes to corn, as I enjoy it most when roasted with nothing more than a bit of salt and butter (although my mum does make a mean corn fritter that I absolutely adore – I have yet to try and replicate it over here for fear of disappointment). However, the corn in this salsa is amazing. It adds a wonderful sweetness and texture (as long as you don’t puree all of it) that I love.
This salsa could be made with either fresh or fire roasted vegetables. Both options will be delicious, with different flavour profiles.
4 cobs of corn
one or two additional tomatoes (either red or green)
juice of two limes
big handful of coriander
pinch of salt
First husk the corn and tomatillos.
Place all the vegetables (everything except the coriander and salt) on a roasting tray.
Roast in the oven under a hot grill until the skins are blackening and split.
Alternatively, if you have a gas stove then blacken the skins of your vegetables over the flame – being very careful of course!
Cool down completely, then cut the corn kernels from the cob.
Put half the corn, all the tomatillos, tomatoes, lime juice and salt in a food processor.
Blitz briefly, but don’t chop too finely.
Stir through the remainder of the corn.
Chop up the coriander and add to the salsa as well.
Finely, enjoy as you see fit. I have so far eaten mine with a bowl of chilli, as a side with a nice piece of fish, and just as is with corn chips.