| 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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