Toasted Corn and Pepita Salsa Verde

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 30 minutes, pairs fresh tomatillos, husked and rinsed, fresh jalapeño pepper, stemmed, white onion, quartered for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 15 min Serves 6 Mexican cuisine 90 cal/serving

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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

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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.