This Grilled Mexican Corn Salad With Tomatillos is the perfect side dish to brighten any meal.
When I first encountered tomatillos, I found them to be a culinary mystery wrapped in a papery husk. They seemed like tomatoes’ quirky cousins, and honestly, I avoided them for a really long time. But that changed one summer when I was challenged to bring a dish to a church picnic that would surprise everyone. I remember strolling through the produce aisle, spotting those green, husked spheres, and thinking, “Why not?”
My first attempt at peeling back their husks was a little comical—sticky hands and bits of papery tomatillo skin everywhere. But once I managed to clean them up and take a bite, I was hooked. Firm, crisp, and less juicy than tomatoes, they felt like the perfect base for something fresh and exciting. This salad with grilled corn, red onions, and tomatillos was a hit at the picnic, and every time I make it now, I’m reminded of that sunny afternoon and the friends who’d never tasted tomatillos before. Tasty, vibrant, and full of smoky flavors, this salad quickly became my go-to not only for potlucks, but also for everyday dinners at home.
Is This Grilled Mexican Corn Salad With Tomatillos Healthy?
This recipe offers a balanced mix of fresh ingredients and bold flavors. Corn provides fiber; the tomatillos add vitamins C, K, and A, as well as niacin, potassium, and magnesium; and the red onion is a good source of antioxidants. Avocado not only brings creaminess, but also a dose of healthy fats. Plus, a hint of lime juice keeps things bright and satisfying while adding some vitamin C to the mix. This is a perfect salad for those who enjoy simple, wholesome dishes.
Tomatillos: A Tangy Twist
The humble tomatillo deserves more attention. It’s not just a filler for salsa verde—it’s a versatile ingredient that can stand on its own. What makes tomatillos unique is their firm texture and slightly tart taste. To prepare them, you’ll need to remove their husks and wash off the sticky residue. Once chopped, their crunch adds a delightful contrast to other ingredients, like the smoky grilled corn in this salad. Combined, these elements create a medley of textures that’s anything but ordinary.
When buying tomatillos, look for firm fruits with bright green husks that fit snugly. Avoid any with shriveled or dry husks, as this can indicate they’re past their prime. Once purchased, store them in a paper bag in the refrigerator for up to two weeks, keeping their husks intact until you’re ready to use them.
Tomatillos are great in a variety of dishes. Roast or grill them to bring out their natural sweetness, blend them into soups like pozole, or dice them raw into a refreshing summer salad. They’re also a great side to grilled meats, fish, and even eggs.
How To Make Ahead And Store
You can prepare the salad a day in advance. Store it in an airtight container in the fridge for up to 3 days. The dressing can be made separately and added just before serving. I don’t recommend freezing this salad.
Serving Suggestions
This salad is delicious paired with Grilled London Broil, grilled Chicken-Pineapple Kabobs or Beef Kabobs, and a sweet side of Maple-Glazed Carrots for a flavorful contrast. Grilled Mexican corn salad with tomatillos is also a natural side for Ground Chicken Tacos, Shrimp Tacos, or these unique Avocado Tacos. Top off your spread with some refreshing Strawberry Agua Fresca.
Ingredients
- 2 cups corn kernels thawed
- 1 red onion
- 4 large tomatillos
- 1/2 cup cilantro
- Sea salt to taste
For The Dressing:
- 1/2 small avocado
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons adobo chili sauce
- 2 tablespoons powdered ranch dressing mix
- 1/2 tablespoon garlic minced
- 1 teaspoon sodium-reduced taco seasoning
- Pinch stevia or other sweetener
Instructions
- Spray a grill pan with cooking spray and preheat on high. (You could also use an actual grill and a barbecue basket.)
- While the pan preheats, slice the red onion into slices, chop the tomatillo into small pieces and the cilantro finely.
- Place the corn and red onion in the pan, stirring regularly so they do not burn. Mine took around 10 minutes to really get some good grill marks.
- While your corn and red onion cook, mix all the dressing ingredients in a small food processor. Process until smooth.
- In a medium bowl, place the corn, onion, chopped tomatillos, and cilantro.
- Pour in the dressing and stir until everything is evenly coated.
- Season with sea salt and pepper, and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
U can buy smoked chili powder, it has some other spices in with it but in smaller quantities, I think. It’s yummy!
This salad is outstanding. I am transitioning to a plant-based diet, and this will be one of my go-to recipes.
Great to hear and good luck with the transition