Corn and Tomatillo Salsa

Corn and Tomatillo Salsa

Corn and Tomatillo Salsa


Makes 3 cups salsa


4 ears fresh corn, kernels cut from cobs
2 jalapeño peppers,* seeded and chopped
1/2 pound tomatillos or tomatoes, chopped
1/2 red or green bell pepper, chopped**
2 green onions, thinly sliced
2 tablespoons lime or lemon juice
2 tablespoons water
1/2 teaspoon ground coriander
2 tablespoons chopped fresh cilantro leaves
Tortilla chips

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

**Use red bell pepper if using tomatillos and green bell pepper if using tomatoes for variety in color.


  1. Combine corn and jalapeños in large skillet.
  2. Add tomatillos, bell pepper, onions, lime juice, water and coriander to corn mixture; cover. Bring to a boil over high heat; reduce heat to medium-low. Simmer 5 minutes, stirring halfway through cooking. Cool; stir in cilantro. Store in refrigerator. Serve with tortilla chips. Garnish, if desired.

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