Grilled Corn Salsa With Tomatillos And Peppers Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 Ears: fresh corn, 3 to 4, 2 cups of kernels
1 tbsp: Mayonnaise,
5: Fresh tomatillos, about 1/2 pound
1 tsp: Whole cumin seed,
1/2 cup: Finely diced white onion,
1/2 medium: Bell pepper (any color), finely diced
1 Clove: garlic, minced
1: Jalapeno pepper, seeded and chopped
2 tbsp: Fresh lime juice,
1/2 tsp: Salt,
2 tbsp: Chopped fresh cilantro,
Directions:
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, converted by MM_Buster v2.0l.
Source from luhu.jp
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
18, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
Vegetables