Prep:45 min.
Cook: 15 min.This recipe serves:  8    
Preparation time: 45 minutes

 

Ingredients

 

two ears of fresh corn

twelve tomatillos, husks removed

2/3 cup seeded, diced tomato

two jalapeño peppers, seeded and diced

2/3 cup seeded, diced cucumber

2/3 cup chopped red onion

2/3 cup diced red bell pepper

1/4 cup chopped cilantro

two tablespoons fresh lime juice

salt to taste

freshly ground black pepper

 

Nutrition Facts

Serving Size about 1/2 cup of salsa
 

Amount Per Serving
 

Calories 64

Total Fat 1 g

Saturated Fat 0 g

Protein 2 g

Total Carbohydrate 14 g

Dietary Fiber 2 g

Sodium 170 mg

 

Percent Calories from Fat 12%

Percent Calories from Protein 11%

Percent Calories from Carbohydrate 77%

 

Cooking Instructions

 

1. Roast the corn over an open flame or under a broiler until just browned. When cool, cut the kernels from the cob. Put in a medium bowl and set aside.

 

2. Place the tomatillos in a small saucepan and cover with water. Bring to a boil, lower the heat and simmer until soft, about five minutes. Drain and purée in a blender until smooth. Pour into the bowl containing the corn. Add the tomatoes, jalapeños, cucumber, onion, red pepper, cilantro, lime juice, salt and pepper. Set aside.

 

Use canned, diced tomatoes and frozen corn.