Corn and Tomatillo Salsa

5 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

Adjust Servings

Adjust

Metric US

Original recipe yields 3 cups

Directions

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.

Nutrition

Amount Per Serving (12 total)

Calories
201 cal
10%

Fat
8.5 g
13%

Carbs
29.8 g
10%

Based on a 2,000 calorie diet

Share It

Reviews (5)

Rate This Recipe

EJAPCHIN12

Jan. 25, 2004

"this was a great salsa and my guests loved it..." See more"

JudyB

Apr. 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...." See more"