Corn and Tomatillo Salsa

1. 1

   In a wide mixing bowl, stand a small soup bowl (a paper or plastic bowl is perfect) upside down.

2. 2

   Resting the end of the ear of corn on the small bowl, shave the corn kernels off the ear into the mixing bowl.

3. 3

   Turn ear and continue shaving until ear is completely denuded of kernels.

4. 4

   Repeat with remaining ears.

5. 5

   In a large skillet, combine the corn kernels and jalapeno peppers.

6. 6

   Cook and stir for 10 minutes, until the jalapenos are soft.

7. 7

   Add the tomatillos, green bell peppers, green onions, lime juice, water and coriander to skillet.

8. 8

   Cover and bring to a boil.

9. 9

   Reduce heat to low and simmer 5 minutes, stirring once.

10. 10

    Remove from heat.

11. 11

    Cool for 10 minutes.

12. 12

    Stir in the cilantro.

13. 13

    Allow the mixture to cool in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.