A brief roast softens yellow tomatillos before they meet corn, herbs and lime.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 350 g Queen of Malinalco tomatillos, husked and washed
- 250 g sweet corn kernels
- 2 tbsp olive oil, divided
- 1 tbsp lime juice
- 2 tbsp chopped cilantro
- 40 g red onion, finely diced
- 1/4 tsp salt
Method
- Heat oven to 220°C / 425°F. Cut tomatillos into wedges and toss with 1 tbsp oil.
- Roast 10 minutes until just tender. Meanwhile simmer corn in water 3 minutes; drain.
- Cool briefly, then fold together with remaining oil, lime, cilantro, onion and salt.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Queen of Malinalco Tomatillo Seeds
Grow another ingredient
What to cook next
- Atomic Sunset Tomato and Peach Toasts
- Rebel Starfighter Tomato Panzanella
- Ananas Noir Tomato and Nectarine Burrata
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
