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Corn And Rajas Salsa

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Ingredients
  Corn ears 3
  Water 1⁄4 Cup (4 tbs)
  Peanut oil 1 Tablespoon
  White onion 1⁄2 Cup (8 tbs), julienned
  Fresno chili/Jalapeno chiles 5 , roasted, peeled, seeded, and julienned (Use Fresh Red Variety)
  Jalapeno peppers 5 , roasted, peeled, seeded, and julienned (Use Fresh Green Variety)
  Fresh cilantro leaves 1 Cup (16 tbs), loosely packed
  Fresh lime juice 1 Tablespoon
  Toasted ground coriander seeds 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

Cut the corn kernels from the cobs with a sharp knife (about 2 cups).
Place in a saute pan with the water, and cook for 2 to 3 minutes over medium heat until tender and the water has just evaporated.
Transfer to a mixing bowl.
Heat the oil in a saute pan and saute the onion over medium heat for about 8 minutes or until slightly brown.
Transfer to the mixing bowl, add the roasted chiles and remaining ingredients, and thoroughly combine.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Saute
Dish: 
Sauce
Ingredient: 
Corn

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4.0125
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 662 Calories from Fat 172

% Daily Value*

Total Fat 20 g30.2%

Saturated Fat 3.2 g15.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 523.2 mg21.8%

Total Carbohydrates 126 g41.9%

Dietary Fiber 18.3 g73%

Sugars 25.9 g

Protein 18 g36.6%

Vitamin A 67.8% Vitamin C 337.6%

Calcium 8.3% Iron 28%

*Based on a 2000 Calorie diet

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Corn And Rajas Salsa Recipe