New this month
Get the Allrecipes magazine

Corn and Tomatillo Salsa

dramstad

"A fresh salsa with the heat of jalapenos and the tang of fresh lime juice."
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 201 cals
Original recipe yields 12 servings (3 cups)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a large skillet, combine the corn kernels and jalapeno peppers. Cook and stir for 10 minutes, until the jalapenos are soft.
  2. 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.

Footnotes

Nutrition Facts


Per Serving: 201 calories; 8.5 g fat; 29.8 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 148 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

this was a great salsa and my guests loved it

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.

Good but next time I would use less corn. It wasn't very liquidy.

Extremely mild. My 3 year old loved it.

This is yummy- it really wasn't that hot which was fine for me. If you want it HOT- drop a whole jalapeno in the food processor and fold it into the salsa. It did have a delicious sweetness and...