Corn and Tomatillo Salsa recipe

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Ingredients

4 ears fresh corn kernels
2 seeded and finely chopped jalapeno peppers
½ pound husked, cored and chopped tomatillos
½ chopped green bell pepper
2 thinly sliced green onions
2 tablespoons fresh lime juice
2 tablespoons water
½ teaspoon ground coriander
2 tablespoons chopped fresh cilantro
1 (14.5 ounce) package tortilla chips

Nutrition Info

200.7 calories
carbohydrate: 29.8 g
cholesterol: : -
fat: 8.5 g
fiber: 3.2 g
protein: 3.9 g
saturatedFat: 1 g
servingSize: -
sodium: 148.1 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large skillet, combine the corn kernels and jalapeno peppers. Cook and stir for 10 minutes, until the jalapenos are soft.

  2. In a saucepan over high heat, combine the corn and jalapeno mixture with the tomatillos, green bell peppers, green onions, lime juice, water and coriander. Cover and bring to a boil. Reduce heat to low and simmer 5 minutes, stirring once. Remove from heat. Cool for 10 minutes. Stir in the cilantro. Allow the mixture to cool in the refrigerator. Serve with tortilla chips.

Recipe Yield

3 cups

Recipe Note

A fresh salsa with the heat of jalapenos and the tang of fresh lime juice.

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