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Corn And Tomatillo Salsa

Healthycooking's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salsa
Ingredient: 
Vegetable

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