INGREDIENTS
4
ears fresh corn, kernels cut from cobs
2
jalapeño peppers,* seeded and chopped
1/2
pound tomatillos or tomatoes, chopped
1/2
red or green bell pepper, chopped**
2
green onions, thinly sliced
2
tablespoons lime or lemon juice
2
tablespoons water
1/2
teaspoon ground coriander
2
tablespoons chopped fresh cilantro leaves
Tortilla chips
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.**Use red bell pepper if using tomatillos and green bell pepper if using tomatoes for variety in color.
PREPARATION:
- Combine corn and jalapeños in large skillet.
- Add tomatillos, bell pepper, onions, lime juice, water and coriander to corn mixture; cover. Bring to a boil over high heat; reduce heat to medium-low. Simmer 5 minutes, stirring halfway through cooking. Cool; stir in cilantro. Store in refrigerator. Serve with tortilla chips. Garnish, if desired.
This recipe appears in:
Mexican
