Tomatillo guacamole on roasted corn
Prep time 5 min
Total time 20 min
Serves 2 cups of guacamole
Here is a recipe that'll make the most of your Quebec-grown tomatillos. Midway between green tomato and ground cherry, tomatillos are good raw or cooked. You'll definitely enjoy retrieving them from their papery husk and will love this fresh & simple summer guacamole.
- Marie Des Neiges Magnan
Ingredients
Tomatillo Guacamole:
- 6 tomatillos
- Juice of 2 limes
- 1½ large avocados (or 3 small)
- 1 large bunch of cilantro (approx. ½ cup)
- 2 green onions, chopped
- 1 small hot pepper
- 2 kaffir lime leaves, finely chopped (optional)
- 1 tbsp olive oil
- Salt and pepper
Roasted Corn:
- Corn on the cob
- 2 tbsp olive oil
- Salt
Instructions
Preparation
Tomatillo Guacamole:
- Husk the tomatillos and cut them in halves.
- Using a food processor, mix all ingredients for the guacamole. Voilà! Serve with corn chips or with roasted corn on the cob.
Roasted Corn:
- Husk each corn (about 2-3 per person). Brush them with olive oil and season with salt. Brown the corn in a skillet, rotating every few minutes. After about 12 minutes, all sides should be cooked.
- Serve with tomatillo guacamole on top and sprinkle with freshly chopped cilantro.