Corn And Rajas Salsa Recipe
Ingredients
| 3 ears com | ||
| Water | 1/4 Cup (16 tbs) | |
| Peanut oil | 1 Tablespoon | |
| White onion | 1/2 Cup (16 tbs), julienned | |
| Chili | 5 , julienned | |
| Green chiles | 5 , julienned | |
| 1 cup fresh cilantro (eaves, loosely packed | ||
| Lime juice | 1 Tablespoon | |
| 1/2 teaspoon ground toasted coriander seed | ||
| Salt | 1/4 Teaspoon | |
Directions
Cut the corn kernels from the cobs with a sharp knife (about 2 cups).
Place in a saute pan with the water, and cook for 2 to 3 minutes over medium heat until tender and the water has just evaporated.
Transfer to a mixing bowl.
Heat the oil in a saute pan and saute the onion over medium heat for about 8 minutes or until slightly brown.
Transfer to the mixing bowl, add the roasted chiles and remaining ingredients, and thoroughly combine.
Place in a saute pan with the water, and cook for 2 to 3 minutes over medium heat until tender and the water has just evaporated.
Transfer to a mixing bowl.
Heat the oil in a saute pan and saute the onion over medium heat for about 8 minutes or until slightly brown.
Transfer to the mixing bowl, add the roasted chiles and remaining ingredients, and thoroughly combine.
Chef
