Planet Green
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Yield: 3 cups
Ingredients:
4 ears corn, husked
1 pound tomatillos
3 Serrano peppers, or to taste
2 jalapeños, or to taste
1 habanero pepper
1 small yellow onion cut into chunks
3 tablespoons vegetable oil
1 1⁄2 teaspoons salt
1⁄2 teaspoon fresh ground black pepper
1 avocado, diced
2 scallions, diced
1⁄2 cup red onion, finely diced
2 tablespoons lime juice
2 teaspoons chopped cilantro
2 teaspoons minced scallions
Method:
- Preheat oven to 400ºF.
- Preheat a grill or grill pan to medium high. Place corn, tomatillos, Serrano peppers, jalapenos, habanero, and yellow onion directly on grill. Drizzle with the vegetable oil and season with 1 teaspoon of salt and 1⁄4 teaspoon pepper. Grill, turning occasionally, until corn is well marked, tomatillos are softened and the skin of the tomatillos and chiles has blistered.
- Remove vegetables from the grill and strain and let cool. Remove the kernels from the cob by placing the cob on a kitchen towel, and running a knife alongside it. Place all ingredients in a food processor. Pulse until just combined.
- In a bowl, combine the tomatillo mixture with the avocado, red onion, scallions, lime juice, cilantro and scallions and the remaining salt and pepper.
- Let mixture sit in the refrigerator for at least 30 minutes before serving.
This recipe was featured on the Green Block Party Episode of Emeril Green.
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