| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 1 | Servings | |
INGREDIENTS
| 3 | Ears fresh corn, 3 to 4 2 | |
| cups of kernels | ||
| 1 | T | Mayonnaise |
| 5 | Fresh tomatillos, about 1/2 | |
| pound | ||
| 1 | t | Whole cumin seed |
| 1/2 | c | Finely diced white onion |
| 1/2 | Bell pepper, any color | |
| finely diced | ||
| 1 | Clove garlic, minced | |
| 1 | Jalapeno pepper, seeded and | |
| chopped | ||
| 2 | T | Fresh lime juice |
| 1/2 | t | Salt |
| 2 | T | 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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