Corn and Tomatillo Salsa How to cook
Corn tomatillo recipe Ingredients
• 4 ears fresh corn (or 3 cups kernels)
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 lb tomatillo, husked cored and chopped
• 1/2 green bell pepper, chopped
• 2 green onions, thinly sliced
• 2 tablespoons fresh lime juice
• 2 tablespoons water
• 1/2 teaspoon ground coriander
• 2 tablespoons fresh cilantro, chopped
1. In a wide mixing bowl, stand a small soup bowl (a paper or plastic
bowl is perfect) upside down. Resting the end of the ear of corn on
the small bowl, shave the corn kernels off the ear into the mixing
bowl. Turn ear and continue shaving until ear is completely denuded
of kernels. Repeat with remaining ears.
2. In a large skillet, combine the corn kernels and jalapeno peppers.
Cook and stir for 10 minutes, until the jalapenos are soft.
3. Add the tomatillos, green bell peppers, green onions, lime juice,
water and coriander to skillet. 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.
Your Corn tomatillo recipe is ready now
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