Corn and Tomatillo Salsa5 Reviews
- Prep: 20 min
- Cook: 5 min
- Ready In: 25 min
“A fresh salsa with the heat of jalapenos and the tang of fresh lime juice.” - by dramstad
Original recipe yields 3 cups
- 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.
Amount Per Serving (12 total)
- 201 cal
- 8.5 g
- 29.8 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"this was a great salsa and my guests loved it..." See more"
"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...." See more"
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