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Ingredientes
- 4 x Fresh ears of corn
- 1/2 lb Tomatillos papery skin removed, and quartered
- 1 lrg Sweet red pepper quartered, seeded
- 1 x Jalapeno pepper seeded, finely diced
- 1 x Garlic clove finely minced
- 1 bn Cilantro (1\4 c. minced)
- 1/3 c. Extra virgin olive oil
- 3 Tbsp. White wine vinegar
- 1 Tbsp. Sugar
- 1/2 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
Direcciones
- Prepare the grill.
- Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4 to 6 min over a warm flame. While the corn is roasting, add in the tomatillos and red pepper to the grill and quickly char their exterior. Remove everything from the grill and allow to cold.
- When cold peel back the husk and, using a sharp knife, remove the corn kernels from the cob. Throw away the cob. Cut the red pepper into a julienne and combine the corn, tomatillo, red pepper, jalapeno, garlic and cilantro in a bowl. To the bowl, add in the oil, vinegar, sugar, salt and pepper and allow to marinate for several hrs before serving.
- This recipe yields 2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 413g | |
| Calories 855 | |
| Calories from Fat 654 | 76% |
| Total Fat 74.04g | 93% |
| Saturated Fat 10.23g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1194mg | 50% |
| Potassium 700mg | 20% |
| Total Carbs 47.17g | 13% |
| Dietary Fiber 6.8g | 23% |
| Sugars 22.9g | 15% |
| Protein 5.9g | 9% |
