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.