CORN AND TOMATILLO SALSA

Corn and Tomatillo Salsa image

Provided by dramstad

Time 25m

Yield 12

Number Of Ingredients 10

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

Steps:

In a large skillet, combine the corn kernels and jalapeno peppers. Cook and stir for 10 minutes, until the jalapenos are soft.
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 Facts : Calories 200.7 calories, Carbohydrate 29.8 g, Fat 8.5 g, Fiber 3.2 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 148.1 mg, Sugar 2.3 g