Name: Grilled Corn Salsa With tomatillos And Peppers
Ingredients: 3 Ears fresh corn; 3 to 4, 2 cups of kernels; 1 tb Mayonnaise; 5 Fresh tomatillos; about 1/2 pound; 1 ts Whole cumin seed; 1/2 c Finely diced white onion; 1/2 md Bell pepper (any color); finely diced; 1 Clove garlic; minced; 1 Jalapeno pepper; seeded and chopped; 2 tb Fresh lime juice; 1/2 ts Salt; 2 tb Chopped fresh cilantro

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetables	1	Servings

INGREDIENTS

3		Ears fresh corn; 3 to 4, 2 cups of kernels
1	tb	Mayonnaise
5		Fresh tomatillos; about 1/2 pound
1	ts	Whole cumin seed
1/2	c	Finely diced white onion
1/2	md	Bell pepper (any color); finely diced
1		Clove garlic; minced
1		Jalapeno pepper; seeded and chopped
2	tb	Fresh lime juice
1/2	ts	Salt
2	tb	Chopped fresh cilantro

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 <cairnann@yahoo.com> on Sep
18, 1998, converted by MM_Buster v2.0l.

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