Title: Grilled Corn Salsa With tomatillos And Peppers
Categories: Vegetables
Yield: 1 Servings

3 Ears fresh corn; 3 to 4, 2
-cups of kernels
1 tb Mayonnaise
5 Fresh tomatillos; about 1/2
-pound
1 ts Whole cumin seed
1/2 c Finely diced white onion
1/2 md Bell pepper (any color);
-finely diced
1 Clove garlic; minced
1 Jalapeno pepper; seeded and
-chopped
2 tb Fresh lime juice
1/2 ts Salt
2 tb Chopped fresh cilantro

Light a medium-hot fire in an outdoor grill. While grill is heat, bring a
large pot of water to a boil. Shuck the corn and boil for 2 mins. Remove
corn and let dry. Brush with mayonnaise to coat lightly. Grill the corn,
turning til lightly brown all over ( 3 to 5 mins). As soon as the ears are
cool enough to handle, cut the corn kernels from the cobs.

Remove the papery out skin of the tomatillos. Drop the tomatillos into a
saucepan of boiling water and cook for 30 seconds. Drain and pate dry.
Finely dice the tomatillos.

Toast the cumin seeds over medium heat in a small dry skillet, shaking the
pan often, til seeds are fragrant and slightly darkened (about 2 mins).
Crush seeds.

In a medium bowl, combine the grilled corn, tomatillos and toasted cumin,
with all the remaining ingredients. Stir to mix well. Serve the salsa at
room temp.

Recipe by: 50 Best Salsas and Dips by Jane Kirby

Posted to KitMailbox Digest by Cairn Rodrigues on Sep
18, 1998, converted by MM_Buster v2.0l.