Dips and Spreads Recipe › Corn and Tomatillo Salsa

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

Ingredients

• 4 ears fresh corn kernels
• 2 seeded and finely chopped jalapeno peppers
• ½ pound husked, cored and chopped tomatillos
• ½ chopped green bell pepper
• 2 thinly sliced green onions
• 2 tablespoons fresh lime juice
• 2 tablespoons water
• ½ teaspoon ground coriander
• 2 tablespoons chopped fresh cilantro
• 1 (14.5 ounce) package tortilla chips

Cooking Directions

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.

Nutrition Facts

• calories200.7
• carbohydrateContent29.8 g
• fatContent8.5 g
• fiberContent3.2 g
• proteinContent3.9 g
• saturatedFatContent1 g
• sodiumContent148.1 mg
• sugarContent2.3 g