THE LOTTIE | Corn & Tomatillo Salad Dog
We're holding on to summer with this fresh, roasted corn & tomatillo salad topping that has us day-dreaming over this "corn dog" on the reg.
INGREDIENTS
- 1 Pack of THE LOTTIE
- 6 ears sweet corn, shucked
- 5 tomatillos
- 1-2 jalapeno (s) - depending on your spice level tolerance
- 2 garlic cloves
- ½ bunch cilantro
- 3 tbsp white wine vinegar
- 1 cup mayo
- ¼ cup sour cream
- (optional) 1 cup cotija cheese
DIRECTIONS
- Preheat oven to 425 degrees.
- Prep tomatillos & jalapenos for roasting. Remove husks from tomatillos and halve jalapenos & remove seeds. Peel two cloves of garlic.
- On a sheet pan or in a cast iron skillet, add tomatillos, jalapeno and two whole cloves of garlic. Drizzle some olive oil and add a pinch of salt.
- Bake for 15 mins until veggies are tender and then broil for 5 mins until they get a slight char on them. Cool before blitzing.
- In a blender add charred veggies, vinegar and cilantro, blend until smooth. Mix mayo and sour cream together in a bowl and pour tomatillo puree in. Mix together and season with salt.
- Grill corn with a little oil and salt, char some sides and lightly cook others. Once cooled, cut kernels off the corn cob and put in a mixing bowl.
- Pour ½ tomatillo dressing over corn, adjusting more or less for right consistency
- Heat & serve the Lottie your favorite way (check out our FAQs for tips)!
