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Ingredientes
- 3 x Ears fresh corn, 3 to 4, 2 c. of kernels
- 1 Tbsp. Mayonnaise
- 5 x Fresh tomatillos, about 1/2 lb.
- 1 tsp Whole cumin seed
- 1/2 c. Finely diced white onion
- 1/2 med Bell pepper (any color), finely diced
- 1 x Clove garlic, chopped
- 1 x Jalapeno pepper, seeded and minced
- 2 Tbsp. Fresh lime juice
- 1/2 tsp Salt
- 2 Tbsp. Minced fresh cilantro
Direcciones
- Light a medium-warm 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 cold sufficient 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 455g | |
| Calories 309 | |
| Calories from Fat 134 | 43% |
| Total Fat 15.36g | 19% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1262mg | 53% |
| Potassium 1048mg | 30% |
| Total Carbs 43.29g | 12% |
| Dietary Fiber 8.9g | 30% |
| Sugars 16.0g | 11% |
| Protein 6.91g | 11% |
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