Corn and Tomatillo Salad
This is a “I have it in the fridge, now what do I do with it, and I need a salad!” kind of recipe.
Kernels from one ear of corn
3 Tomatillos
One lime
1 Tablespoon Mint Chutney
Cut the corn from the cob, and roast in a dry pan until the kernels get a bit singed and are easy to break apart. Put into bowl.
Broil the tomatillos for as long as you can stand. The longer, more charred, the better. Chop up into corn-sized pieces and put into the bowl with corn in it.
Juice the lime in a separate bowl, and blend in the mint chutney. Pour over the corn + tomatillos and mix well.
Serve at whatever temperature it ends up being. Ours was warmer than room temperature, but not hot.
