Roast tomatillos just like you would tomatoes in the oven. Wash, slice in half (or not) and pop onto a sheet pan with just a touch of olive or vegetable oil. Hot oven until skins pop and start to get slightly charred (or not, if that is not your thing). As you can tell--I don't follow recipes too often.

And you can roast the corn in the oven on the cob or off. When I made that salsa, I cut the kernels off, and put them on the same baking sheet as the onions, garlic, and tomatillos. 450 degrees. About 30 minutes.

I've never tried roasting corn in the oven, but sounds intriguing. I usually grill mine if I want that roasty flavor. I'll need to try this method.

Last year the sweet corn was SO good here....I kept buying a dozen or two at the farmers market, then roast or steam it and threw it in the freezer. We are just now finishing the last of it, and so enjoying how sweet and flavorful it was. Much better than anything you could buy in the store.

For real Smokey flovor. Roast on bbq with bricketts. Tomatillos. Onion. Corn. Peppers. Tomatos. Garlic.
No need to peel anything, not even corn, silks disappear, if husks are charred well. Throw your favorite wood chips on for extra smoke flavor.
Quickest way is to throw them right onto bricketts. When charred. Into covered bowl to let steam soften skins. Wash off most of charring. You want some charring for flovor.

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I have three baby plants from my planting of found old tomatillo in the garden

Thanks for the roasting tutorials, guys! My mom didn't "roast" much when I was growing up, and I haven't done much either.

I lost most of the weekend to a pukey stomach, but, managed to do a quick garden walkabout. I have tomatillos that are the size of small mandarin oranges. They are a brilliant green, and, the skins are clearly stretched open. I think they're ready. Do I go ahead and harvest these particular ones?

Also, when I transplanted the plants into the garden, I somehow lost track of the two varieties I started from seeds. Figured they'd reveal their varieties sooner or later, and, they have. One variety has obviously larger fruits, the size of small oranges. And the husks start off much larger than the mandarin orange sized variety. I'll have to backtrack to the seed website to have a look see! Ya'll, lmk!

Below is a pic of the lone broccoli plant that made it through our 3-day freeze back in January. I had only planted six in a row in front of the carrots. This one was determined to live, and, I supported that decision! It's in the NW corner of that bed, which gets breezes all day long, so, even though it's sunny there, the airflow keeps the area cool.

Hugs!

Gymgirl 😁
Tomatillos ripe when husk is split and dry.

Did we get you perfectly roasted ?
Im confused on that one.
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Philip,
I am perfectly roasted!!

Ok Linda 😁
Lets go roast some smores !!!
I mean BBQ.
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This is what I'm seeing in the tomatillo bed.

Those are ready to pick!

Liz,
Meant to tell you before that your Avatar is wonderful!!! That smile is priceless!!!

Thanks a bunch!

Husks broke open !!! Pick em !!!
NICE
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Ready to eat. Great job!

Awww, shucks, Linda. Thank you!