Ingredients

The following ingredients have 4 Servings
  • water, salt, pinch of sugar for boiling corn
  • 4 ears corn on the cob; kernels removed
  • 4-6 tomatillos (about 5-6 oz); finely chopped
  • 1/4 cup red onion; finely diced
  • 2 jalapeños; diced
  • 3 cloves garlic; minced grated (1 1/2 tsp)
  • 1 tbsp extra virgin olive oil
  • 1/2 cup apple cider vinegar
  • 2 tbsp fresh cilantro; chopped finely
  • 1/2 tsp black pepper; +/- to taste
  • 1 tsp Old Bay Seasoning
  • 1 1/2 tsp fresh lime juice
  • 1/4-1/2 tsp salt; +/- to taste

Instruction

  • 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.