Corn And Tomatillo Salsa
|Ears of corn||4|
|Green bell pepper/Red bell pepper||1⁄2 , cored, membranes removed and chopped|
|Green onions||2 , thinly sliced|
|Lemon juice/Lime||2 Tablespoon|
|Ground coriander||1⁄2 Teaspoon|
|Chopped cilantro leaves||2 Tablespoon|
|Tortilla chips||1⁄4 Cup (4 tbs)|
|Lime slices||3 (For Garnish)|
|Red chili peppers||2 (For Garnish)|
|Cilantro leaves||2 (For Garnish)|
Shuck corn by removing husk and silk from corn; rinse under cool running water.
Holding tip of one ear, stand upright on stem end in large skillet.
Cut down sides of cob with paring knife, releasing kernels without cutting into cob.
Press down along each cob with dull edge of utility knife to release any remaining corn and hquid.
Cut chilies in half lengthwise.
Remove seeds, membranes and stems with small paring knife; discard.
Chop chilies finely and add to corn.
Remove husks from tomatillos.
Wash off sticky residue; core and chop.
Add tomatillos, bell pepper, onions, lime juice, water and coriander to corn mixture; cover.
Bring to a boil over high heat; reduce heat to medium low.
Simmer 5 minutes, stirring halfway through cooking.
Cool; stir in cilantro.
Store in refrigerator.