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Receta Grilled Corn Salsa With Tomatillos And Peppers
by Global Cookbook

Grilled Corn Salsa With Tomatillos And Peppers
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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

  1. 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.
  2. 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.
  3. Finely dice the tomatillos.
  4. 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).
  5. Crush seeds.
  6. 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.