Grilled corn salsa with tomatillos and peppers
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Ears fresh corn; 3 to 4, 2 cups of kernels | |
| 1 | tablespoon | Mayonnaise |
| 5 | Fresh tomatillos; about 1/2 pound | |
| 1 | teaspoon | Whole cumin seed |
| ½ | cup | Finely diced white onion |
| ½ | medium | Bell pepper (any color); finely diced |
| 1 | Clove garlic; minced | |
| 1 | Jalapeno pepper; seeded and chopped | |
| 2 | tablespoons | Fresh lime juice |
| ½ | teaspoon | Salt |
| 2 | tablespoons | 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 <cairnann@...> on Sep 18, 1998, converted by MM_Buster v2.0l.