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Ingredients25 m servings 201 cals
Original recipe yields 12 servings (3 cups)
- In a large skillet, combine the corn kernels and jalapeno peppers. Cook and stir for 10 minutes, until the jalapenos are soft.
- In a saucepan over high heat, combine the corn and jalapeno mixture with the tomatillos, green bell peppers, green onions, lime juice, water and coriander. Cover and bring to a boil. Reduce heat to low and simmer 5 minutes, stirring once. Remove from heat. Cool for 10 minutes. Stir in the cilantro. Allow the mixture to cool in the refrigerator. Serve with tortilla chips.
Per Serving: 201 calories; 8.5 g fat; 29.8 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 148 mg sodium. Full nutrition
ReviewsRead all reviews 5
Just off the stove, piping hot, this dish was fantastic. I left out the jalepeno to tone down the heat and my family really liked it as a side dish.