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Corn And Tomatillo Salsa Recipe
|Ears of corn||4|
|Green bell pepper/Red bell pepper||1⁄2 , cored, membranes removed and chopped|
|Green onions||2 , thinly sliced|
|Lemon juice/Lime||2 Tablespoon|
|Ground coriander||1⁄2 Teaspoon|
|Chopped cilantro leaves||2 Tablespoon|
|Tortilla chips||1⁄4 Cup (4 tbs)|
|Lime slices||3 (For Garnishing)|
|Red chili peppers||2 (For Garnishing)|
|Cilantro leaves||2 (For Garnishing)|
Serving size: Complete recipe
Calories 1701 Calories from Fat 245
% Daily Value*
Total Fat 28 g43.4%
Saturated Fat 4.1 g20.4%
Trans Fat 0.2 g
Cholesterol 0 mg
Sodium 400.9 mg16.7%
Total Carbohydrates 371 g123.8%
Dietary Fiber 49.9 g199.5%
Sugars 65.4 g
Protein 52 g103.3%
Vitamin A 146.9% Vitamin C 463.6%
Calcium 24.5% Iron 75%
*Based on a 2000 Calorie diet
Holding tip of one ear, stand upright on stem end in large skillet.
Cut down sides of cob with paring knife, releasing kernels without cutting into cob.
Press down along each cob with dull edge of utility knife to release any remaining corn and hquid.
Cut chilies in half lengthwise.
Remove seeds, membranes and stems with small paring knife; discard.
Chop chilies finely and add to corn.
Remove husks from tomatillos.
Wash off sticky residue; core and chop.
Add tomatillos, bell pepper, onions, lime juice, water and coriander to corn mixture; cover.
Bring to a boil over high heat; reduce heat to medium low.
Simmer 5 minutes, stirring halfway through cooking.
Cool; stir in cilantro.
Store in refrigerator.