Fire Roasted Tomatillo & Corn Salsa

Fire Roasted Tomatillo and Corn Salsa 5

Fire Roasted Tomatillo & Corn Salsa ~ everything that goes into this zesty salsa is charred over an open flame first, so the rich, smokey flavor is infused throughout.  Enjoy it with grilled meats, poultry, fish, and tacos, or simply with a big bag of tortilla chips.

Fire Roasted Tomatillo & Corn Salsa ~ everything that goes into this zesty salsa is charred over an open flame first, so the rich, smokey flavor is infused throughout. Enjoy it with grilled meats, poultry, fish, and tacos, or simply with a big bag of tortilla chips.

Can we all just agree that salsa is the perfect food?   It’s fresh and colorful, practically calorie free, and, god bless it, healthy.  You can slather it all over everything from eggs and hot dogs to pork roast and salmon and feel good about it.

I’ve made it with  mushrooms, cantaloupe, even strawberries.  It’s an endless source of inspiration for me, so I guess it’s a good thing I like to eat it.  My sister and her family came up to watch a game with us the other night and they love spicy salsas, so I made this smokey Fire Roasted Tomatillo and Corn Salsa for them.  I fire roast the ingredients just until their skins begin to blister and they start to give up their juices.  It lends the salsa that special je ne sais quoi.   For this recipe I combined tomatillos with heirloom tomatoes, corn, and jalapeno for a little bit different flavor profile than you might be used to.  The tangy tomatillo is balanced by the fire roasting, and the sweetness of the corn.  We ate it with chips, but I watched the bowl like a hawk all night and swooped it away just before it was all gone…I’m having the leftovers on a grilled sausage right now.

Ingredients for Fire Roasted Tomatillo and Corn Salsa

Tomatillos are a firm, tart fruit from Mexico… they look like small green tomatoes covered with a papery husk, and yes, they are related.  They have a great citrusy kick, and they’re very user friendly —  once you peel off the husk they are ready to use, raw or cooked.  No peeling or seeding is necessary,  and they’re perfect for salsas, in fact the classic Mexican salsa verde is made with them.  I chose to pair them with greenish heirloom tomatoes for a nice color match.  You could use yellow, or red, as well.

Roasting Vegetables for Fire Roasted Tomatillo and Corn Salsa

The fire roasting accomplishes two things, it partially cooks the veggies to bring out their flavor, and adds a second layer of flavor with the charred skins.  Of course you can do this on an outdoor grill, or you lay all the ingredients out on a lined baking sheet and broiling them until the skins blister and they start to release their juices.  But don’t forget  that if you have a gas stove you have your own ready made open flame for charring anything.  Just use caution and a pair of long tongs.  I started my veggies off over the flame on my stove and finished them off under the broiler.

Fire Roasting Corn

TIP: I put a whole, small,  head of garlic in this recipe, but because I roasted it first, the flavor is completely mellowed. 

I use this technique to mellow other recipes where I want the flavor of garlic, but I don’t want it to overpower, like in my HUMMUS WITH FORTY CLOVES, or my simple SPAGHETTI WITH ROASTED GARLIC AND OIL.

roasting garlic

Fire Roasted Tomatillo & Corn Salsa ~ everything that goes into this zesty salsa is charred over an open flame first, so the rich, smokey flavor is infused throughout. Enjoy it with grilled meats, poultry, fish, and tacos, or simply with a big bag of tortilla chips.

Fire Roasted Tomatillo & Corn Salsa

Category: appetizer

Cuisine: Mexican

Yield: serves 6 as an appetizer with chips


  • 1 lb tomatillos (about 5 or 6 large)
  • 2 ears of corn
  • 2 medium heirloom tomatoes
  • 2 jalapeno peppers
  • 1 small bulb of garlic
  • juice of 1 lime
  • 1 handful fresh cilantro leaves, chopped, plus more for garnish
  • salt and fresh cracked black pepper


  1. Set the oven to broil
  2. Cut the top end off of the garlic bulb and drizzle with olive oil. Wrap loosely with foil and put in the oven on a middle rack.
  3. Remove the papery husks from the tomatillos and give them a rinse. Cut the stems off the jalapenos. If you have a gas stove, briefly roast the tomatillos, ears of corn, tomatoes and jalapenos over the open flame, using a pair of tongs to hold them securely against the flame. Use caution. When they have begun to blister, set them on a lined baking sheet. If you don't have a gas stove, skip this step.
  4. Put the whole, uncut vegetables under the broiler until they start to blacken and release their juices. Watch carefully, this will not take long, maybe 10 minutes.
  5. Carefully transfer the vegetables and any juice to the bowl of a food processor. Check the garlic, when it is browned and soft, it's ready. Squeeze the garlic out of the peel and drop into the processor.
  6. Pulse the machine several times and then run it briefly. You want a uniform texture but not a complete puree.
  7. Season with the lime juice, salt and pepper to taste. Stir in the cilantro, cover tightly, and refrigerate before serving. The salsa will benefit from a couple of hours in the fridge. Taste again just before serving to check the seasonings. I added more salt and pepper.


  • A silicone, or silpat mat comes in handy for roasting vegetables, they won’t stick and the cleanup is much easier.
  • Be sure to prep the garlic and pop it into the oven right away, while you gather your ingredients for the salsa. The garlic will take longer to roast.



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  • Reply
    Susi B
    September 2, 2014 at 6:28 am

    We are growing tomatillos for the first time this summer. I googled “roasted tomatillo corn salsa,” and I found this terrific recipe. We made it last night, and it was outstanding. Our jalapenos are a little on the hot side this year so it was really spicy. We started out eating it with chips and then ended up using it as a salsa on our grilled chicken. Needless to say, I have bookmarked this site, liked it on Facebook and signed up for the emails.

    • Reply
      September 2, 2014 at 6:58 am

      I’m so glad to hear it, Susi! Every time I see a photo of that salsa I want to make it again. I think it’s a fabulous idea to use it on grilled chicken. Welcome to TVFGI!

  • Reply
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    June 24, 2014 at 6:42 am

    […] blend of tomatoes and corn screams of summer, so this fire-roasted tomatillo and corn salsa is a killer […]

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    […] Fire Roasted Tomatillo and Corn Salsa from The View from Great Island takes a bit of work, I admit. But if you put in the time to roast […]

  • Reply
    February 3, 2014 at 2:01 pm

    i bought tomatillos for the first time for our superbowl party and will definitely be buying them again. while my avocado-tomatillo salsa was good, this looks even better!

  • Reply
    rosita vargas
    February 3, 2014 at 11:21 am

    Una comida perfecta me gustan sus condimentos y su salsa….gracias por su comentario,hugs,hugs.

  • Reply
    annie @ chase that i love
    February 3, 2014 at 6:26 am

    There are some salsas where I don’t even want to bother with a “vehicle” such as chips or tacos. This looks like one of those salsas. Just give me a spoon, folks.

  • Reply
    February 2, 2014 at 5:21 pm

    My dad used to cook with tomatillos all the time (he too loved to put them in chili), but I’ve never used them myself. I’ll have to try this recipe and then share it with him! Thanks :)

  • Reply
    February 2, 2014 at 9:39 am

    I like salsa way better than football. Which is practically blasphemy (today of all days). GREG

  • Reply
    February 2, 2014 at 9:17 am

    A fabulous salsa! So flavorful and addictive.



  • Reply
    February 1, 2014 at 2:37 pm

    i’ve never cooked with tomatillos before, this looks absolutely delicious!

    • Reply
      February 1, 2014 at 3:42 pm

      I like to use them in chilis, too, Cheri!

  • Reply
    Laura (Tutti Dolci)
    February 1, 2014 at 1:24 pm

    Salsa is the perfect food, I could eat the whole bowl!

  • Reply
    Chris @ The Café Sucré Farine
    February 1, 2014 at 9:33 am

    This looks like a real winner Sue. I could probably eat the whole bowl. What a great idea to char the corn on your gas stovetop, love it!

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