TLC Cooking "Emeril's Grilled Sweet Corn, Tomatillo and Avocado Salsa"

Emeril's Grilled Sweet Corn, Tomatillo and Avocado Salsa

YIELD 3 cups

INGREDIENTS

1	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

PREPARATION:

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.

This recipe appears in: Mexican

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