I like to use opal basil: It's deep purple, very flavorful and sturdy, and—unusual for basil—it dries beautifully.Plus: More Vegetable Recipes and Tips

Marcia Kiesel
June 2000

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Recipe Summary

Yield:
MAKES ABOUT 3 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill or preheat a grill pan. Grill the tomatillos and corn over a moderately hot fire or moderate heat until lightly charred all over, about 4 minutes per side. Transfer to a plate. Grill the onion slices until lightly charred, about 3 minutes per side. Remove the charred skins from the tomatillos and quarter them. Slice the corn kernels off the cob. Cut the onion into 1/4-inch dice.

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  • In a skillet, fry the bacon until crisp. Drain on paper towels and coarsely chop. In a bowl, combine the garlic with the chipotle, then stir in the tomatillos, corn, onion and bacon. Fold in the purple basil, season with salt and pepper and serve.

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