Toasted Corn and Pepita Salsa Verde
A vibrant Oaxacan-inspired salsa verde combining toasted corn kernels and roasted pumpkin seeds for a smoky, nutty flavor with a bright green tomatillo base. This mexican-inspired quick meals ready in about 30 minutes blends fresh jalapeño pepper, stemmed, small white onion, quartered, fresh cilantro leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 90 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 medium fresh tomatillos, husked and rinsed
- 1 fresh jalapeño pepper, stemmed
- 1 small white onion, quartered
- 1/2 cup fresh cilantro leaves
- 1/2 cup toasted corn kernels
- 1/4 cup roasted pumpkin seeds (pepitas)
- 2 tbsp fresh lime juice
- 1 tsp salt
- 1/4 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat a dry skillet over medium-high heat. Add 1/2 cup corn kernels and toast, stirring frequently, for 4-5 minutes until golden and slightly charred. Remove from skillet.
- Step 2: In the same skillet, toast 1/4 cup roasted pumpkin seeds for 2 minutes, stirring constantly until fragrant. Remove and set aside.
- Step 3: Place 8 medium husked and rinsed tomatillos, 1 stemmed jalapeño, and 1 small quartered white onion on a hot griddle or skillet. Roast for 6-8 minutes, turning occasionally, until the tomatillos and jalapeño have blackened spots and softened.
- Step 4: Transfer the roasted tomatillos, jalapeño, and onion to a blender. Add 1/2 cup fresh cilantro leaves, the toasted corn kernels, toasted pumpkin seeds, 2 tbsp fresh lime juice, 1 tsp salt, and 1/4 cup water.
- Step 5: Blend until smooth but still slightly textured, about 30 seconds. Taste and adjust salt or lime juice as needed.
- Step 6: Transfer salsa to a bowl and let rest for 15 minutes before serving to allow flavors to meld. Serve with tortilla chips or as a condiment for grilled meats or tlayudas.
Frequently asked questions
How long does Toasted Corn and Pepita Salsa Verde take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Toasted Corn and Pepita Salsa Verde?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Toasted Corn and Pepita Salsa Verde?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Toasted Corn and Pepita Salsa Verde for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Toasted Corn and Pepita Salsa Verde?
Mexican quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
