Corn and Tomatillo Salsa

Corn and Tomatillo Salsa

5
dramstad 0

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

Ingredients 25 m {{adjustedServings}} servings 201 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Mexican Grilled Corn

An amazing grilled corn topped with seasoned mayo and cojita cheese.

Fire-Roasted Cherry Tomato Salsa

See what fire-roasting the tomatoes does for this simple salsa.

Footnotes

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 5

  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
EJAPCHIN12
1/25/2004

this was a great salsa and my guests loved it

JudyB
4/15/2008

Just off the stove, piping hot, this dish was fantastic. I left out the jalepeno to tone down the heat and my family really liked it as a side dish.

Elisabeth P.
8/28/2007

Good but next time I would use less corn. It wasn't very liquidy.