Corn & Tomatillo Sauce


Tomatillos, a mainstay of Mexican cooking, have a slight bitter-lemon taste. You may want to parboil them for a few minutes before grilling. The corn serves as -the binder and also provides a milky sweetness. You can purée the sauce, but I prefer it a little chunky.

You can freeze this sauce or it will keep refrigerated for up to 3 days-longer, tf you use stock in place of cream.

  • 2 ears of fresh corn, husked, or I cup canned corn kernels, drained
  • 8 tomatillos, husk removed
  • 1—2 small jalapeño peppers
  • 1 large ripe tomato
  • vegetable oil for brushing
  • 1 tablespoon butter
  • 1 medium white onion, finely chopped (about 1 cup)
  • 4 garlic cloves, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 cup heavy cream, veal, or chicken stock

Light a charcoal fire in An outdoor grill. When the charcoal is gray and, hot, place the corn, tomatillos, jalapeños, and the tomato on the grill. Brush the vegetables with oil, cover, and roast for about .15 minutes, turning once and brushing again with the oil. Remove and peel the tomato while still warm. Dice the tomato, peppers, and tomatillos, and set aside.

Strip the kernels from the corn by cutting away from you with a sharp knife over a bowl. Quarter the jalapeño peppers and remove the seeds and veins. (Leave them in if you prefer a hotter sauce).

Melt the butter in a medium saucepan, over medium-low heat and saut6 the onion and garlic for 6-8 minutes, until translucent. Add the tomato,, corn, peppers, tomatillos, salt, and pepper and sauté for another 5 minutes. Add the cream, stir, bring to a boil, and reduce by one-half, about 10 minutes. Ladle over fish or fowl and serve hot.

Serves 6-8  

Wild Fish & Game Cookbook
by John Manikowski
Photography by Zeva Oelbaum
Artisan, $35.00
192 pages; October 1997
ISBN 1-885183-50-X
Reprinted by permission.


Go Wild! A Wild Winter Feast

Wild Fish & Game Cookbook

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

Arrow to Top

Modified August 2007

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home