SEARCH
More 2 Photos

Corn and Tomatillo Salsa Recipe

Recipe by: dramstad

"A fresh salsa with the heat of jalapenos and the tang of fresh lime juice."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook5 m
  • Ready In25 m
  • 1In a large skillet, combine the corn kernels and jalapeno peppers. Cook and stir for 10 minutes, until the jalapenos are soft.
  • 2In 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.
Ingredients
  • 12 servings
  • 201 cals
  • 4 ears fresh corn kernels
  • 2 seeded and finely chopped jalapeno peppers
  • 1/2 pound husked, cored and chopped tomatillos
  • 1/2 chopped green bell pepper
  • 2 thinly sliced green onions
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • 1/2 teaspoon ground coriander
  • 2 tablespoons chopped fresh cilantro
  • 1 (14.5 ounce) package tortilla chips
Nutrition

Amount per serving ( 5 total)

  • Calories:
    201
    10%
  • Fat:
    8.5
    13%
  • Carbs:
    29.8
    10%
  • Protein:
    3.9
    8%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

2 Photos in the recipe
view all photos
You maybe like