When I saw corn on the cob at the megamart this morning, I knew what it I had to do: it was time to make roasted corn and tomatillo salsa. I'm sad that they didn't have fresh corn in time for cinco de mayo, but I'm glad that they did have it so soon after.
Start with two ears of corn. Toss 'em on the grill, husks and all. Your goal: burn 'em. Just give 'em a nice char. And if you're like me, and don't have the grill set up yet this season, just use the broiler. The husks will protect the corn itself from burning, so don't worry about it. The only problem with the broiler is, you don't pick up any color on the corn itself. So for the last few minutes, I shucked the corn, and put it under the broiler nekkid, just to get a little color.
With that done, I stood the corn up on end, used a sharp knife to cut off the kernals and moved them into a bowl. Next up: tomatillos. Now, these things may look like green tomatoes with husks, but I assure you they are not. I pulled the husks off of 3 tomatillos, gave 'em a quick rinse (they're a little sticky under the husks), diced them up, and added them to the corn. I also diced up half a red bell pepper, a whole jalapeno and about 1/4 cup of red onion, and added them to the bowl. I also minced up a few sprigs of cilantro, and added it in with the juice of a lime, a pinch of Kosher salt, a few grinds of black pepper and a quick drizzle of salad oil.
Toss to combine, and refrigerate for a couple of days before serving, if you can wait that long. Note: no tomatoes. That's right, salsa doesn't need tomatoes. If you thought it did, I want you to banish that thought from your mind right now! This stuff is good. It doesn't have a really huge kick, it just has enough to keep you awake. This salsa has really sweet, bright flavors and festive colors. It's a really good way to impress people if you're planning a party, or to just make yourself happy.