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Corn And Tomatillo Salsa

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  Ears of corn 4
  Jalapeno chilies 2
  Tomatillos/Tomatoes 1⁄2 Pound
  Green bell pepper/Red bell pepper 1⁄2 , cored, membranes removed and chopped
  Green onions 2 , thinly sliced
  Lemon juice/Lime 2 Tablespoon
  Water 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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1701 Calories from Fat 245

% Daily Value*

Total Fat 28 g43.4%

Saturated Fat 4.1 g20.4%

Trans Fat 0.2 g

Cholesterol 0 mg

Sodium 400.9 mg16.7%

Total Carbohydrates 371 g123.8%

Dietary Fiber 49.9 g199.5%

Sugars 65.4 g

Protein 52 g103.3%

Vitamin A 146.9% Vitamin C 463.6%

Calcium 24.5% Iron 75%

*Based on a 2000 Calorie diet

Corn And Tomatillo Salsa Recipe