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Name: Grilled Corn Salsa With tomatillos And Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Finely diced white onion; 1/2 md Bell pepper (any color);; 1 Garlic minced; 1 Jalapeno pepper; seeded and; 2 tb Fresh lime juice; 1/2 ts Salt; 2 tb Fresh Cilantro chopped; 3 Ears fresh corn; 3 to 4, 2; 1 tb Mayonnaise; 5 Fresh tomatillos; about 1/2; 1 ts Whole cumin seed

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INGREDIENTS

1/2 c Finely diced white onion
1/2 md Bell pepper (any color);
1 Garlic ; minced
1 Jalapeno pepper; seeded and
2 tb Fresh lime juice
1/2 ts Salt
2 tb Fresh Cilantro ; chopped
3 Ears fresh corn; 3 to 4, 2
1 tb Mayonnaise
5 Fresh tomatillos; about 1/2
1 ts Whole cumin seed

Servings

INSTRUCTIONS

Light a medium-hot fire in an outdoor grill. While grill is heat, bring a large pot of water to a boil. Shuck the corn and boil for 2 mins. Remove corn and let dry. Brush with mayonnaise to coat lightly. Grill the corn, turning til lightly brown all over ( 3 to 5 mins). As soon as the ears are cool enough to handle, cut the corn kernels from the cobs. Remove the papery out skin of the tomatillos. Drop the tomatillos into a saucepan of boiling water and cook for 30 seconds. Drain and pate dry. Finely dice the tomatillos. Toast the cumin seeds over medium heat in a small dry skillet, shaking the pan often, til seeds are fragrant and slightly darkened (about 2 mins). Crush seeds. In a medium bowl, combine the grilled corn, tomatillos and toasted cumin, with all the remaining ingredients. Stir to mix well. Serve the salsa at room temp. Recipe by: 50 Best Salsas and Dips by Jane Kirby Posted to KitMailbox Digest by Cairn Rodrigues on Sep 18, 1998,

NOTES

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Grilled Corn Salsa With tomatillos And Peppers

1/2 c Finely diced white onion
1/2 md Bell pepper (any color);
1 Garlic minced
1 Jalapeno pepper; seeded and
2 tb Fresh lime juice
1/2 ts Salt
2 tb Fresh Cilantro chopped
3 Ears fresh corn; 3 to 4, 2
1 tb Mayonnaise
5 Fresh tomatillos; about 1/2
1 ts Whole cumin seed

Light a medium-hot fire in an outdoor grill. While grill is heat, bring a  large pot of water to a boil. Shuck the corn and boil for 2 mins. Remove  corn and let dry. Brush with mayonnaise to coat lightly. Grill the corn,  turning til lightly brown all over ( 3 to 5 mins). As soon as the ears are  cool enough to handle, cut the corn kernels from the cobs.    Remove the papery out skin of the tomatillos. Drop the tomatillos into a  saucepan of boiling water and cook for 30 seconds. Drain and pate dry.  Finely dice the tomatillos.    Toast the cumin seeds over medium heat in a small dry skillet, shaking the  pan often, til seeds are fragrant and slightly darkened (about 2 mins).  Crush seeds.    In a medium bowl, combine the grilled corn, tomatillos and toasted cumin,  with all the remaining ingredients. Stir to mix well. Serve the salsa at  room temp.    Recipe by: 50 Best Salsas and Dips by Jane Kirby    Posted to KitMailbox Digest  by Cairn Rodrigues <cairnann@yahoo.com> on Sep  18, 1998,

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Nutrition

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Serving Size: 1 Serving (93g)
Recipe Makes: 1 Servings

Calories: 148
Calories from Fat: 96 (65%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 5.4g
Cholesterol 7.6mg		2 %
Sodium 233.1mg		8 %
Potassium 316.1mg		8 %
Total Carbohydrate 13.6g		4 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 11.4g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 148

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