| 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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