Corn And Huitlacoche Salsa Recipe


Difficulty LevelMediumHealth IndexAverage
Main Ingredient


 Serrano chiles4 , roasted, peeled and chopped with seeds
 Roma tomatoes5 , diced
 Huitlacoche11 Ounce (2 Cups)
 Huitlacoche liquid1⁄4 Cup (4 tbs)
 Minced white onion1⁄2 Cup (8 tbs)
 Roasted garlic4 Clove (20 gm), mashed
 Minced epazote1 Teaspoon (Use Fresh Ones)
 Cilantro leaves12
 Salt1⁄2 Teaspoon
 Corn ears1
 Water2 Tablespoon
 Adobo sauce1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1184 Calories from Fat 73

% Daily Value*

Total Fat 3 g4.3%

Saturated Fat 0.33 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1357.5 mg56.6%

Total Carbohydrates 224 g74.8%

Dietary Fiber 22.3 g89.2%

Sugars 53.1 g

Protein 42 g84%

Vitamin A 176.5% Vitamin C 190.3%

Calcium 5.4% Iron 18.4%

*Based on a 2000 Calorie diet


Place the serranos tomatoes, huitlacoche, huitlacoche liquid, on-ion, garlic, epazote, cilantro and salt in a saute pan or skillet, and saute over medium heat for 20 minutes.
Transfer to a mixing bowl.
Cut the corn kernels from the cob with a sharp knife (about 3/4 cup).
Place in a pan with the water and adobo sauce, and cook over medium heat for 2 minutes.
Fold into the ingredients in the mixing bowl.