In Season,Tomatillos Recipe!

A filling charred corn salad with a creamy tomatillo dressing is the perfect sending off the summer meal! Since it is still warm out,this recipe is quick and simple which means less time in a hot kitchen!

Tomatillo Guacamole:
3/4 cup of chopped cilantro
6 to 8 husked and coarsely chopped tomatillos
2 cloves of garlic,peeled and smashed
1 avocado,peeled,pitted and diced
1/2 chopped jalapeno chopped with seeds (or no seeds for a more mild taste)
1/2 onion chopped
Juice of 1 Lime
1 teaspoon of salt
1 teaspoon of ground cumin
Combine all into a food processor or blender until creamy!

Charred Corn Salad:
6 fresh shucked,corns
2 tablespoons of canola oil to coat the corn
kosher salt and cracked pepper
juice from 3 limes
1 ripe avocado diced
1 fresno chile pepper,seeded and finely chopped
1/2 small red onion finely diced

Preheat a grill pan on high heat,brush the canola oil over the corn and sprinkle salt and pepper on the corn. Then char for about 3 minutes on each side of the corn. Slice off kernels with a knife and into a bowl. Combine kernels and lime juice,avocado,fresno chile and red onions into the bowl as well.

Combine the corn salad and tomatillo dressing together and squeeze lime juice over the now combined dish. Can garnish salad with cilantro and cojito crumbles! Serve and enjoy!!

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