Corn & Tomatillo Salad Dog (Edit recipe)

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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.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	958
Fat:	82 g
Carbohydrates:	44 g
Protein:	33 g
Cholesterol:	161 g
Sodium:	1351 mg
Fiber:	14 g
Sugars:	20 g
Calculated per serving.

Serves: 4

Ingredients

12 oz The Lottie: Smoked Pork Sausage, 1 pack
6 whole Sweet Corn, shucked
5 whole Tomatillo
1-2 whole Jalapeño, depending on your spice level tolerance
2 cloves Garlic
1/2 bunch Cilantro
3 Tbsp White Wine Vinegar
1 cup Mayonnaise
1/4 cup Sour Cream
1 cup Cotija Cheese, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425 degrees.
Prep tomatillos & jalapenos for roasting. Remove husks from tomatillos and halve jalapeños & 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)!