Corn and Tomatillo Salsa

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

Original recipe makes 3 cups

Ingredients

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

  • PREP

    20 mins

  • COOK

    5 mins

  • READY IN

    25 mins

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.

Nutrition

Calories: 201 kcal
Carbohydrates: 29.8 g
Cholesterol: 0 mg
Fat: 8.5 g
Fiber: 3.2 g
Protein: 3.9 g
Sodium: 148 mg