Corn and Tomatillo Salsa Chef John's Recipe

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Corn and Tomatillo Salsa

"A fresh salsa with the heat of jalapenos and the tang of fresh lime juice."

Ingredients :

4 ears fresh corn kernels
2 seeded and finely chopped jalapeno peppers
1/2 pound husked, cored and chopped tomatillos
1/2 chopped green bell pepper
2 thinly sliced green onions
2 tablespoons fresh lime juice
2 tablespoons water
1/2 teaspoon ground coriander
2 tablespoons chopped fresh cilantro
1 (14.5 ounce) package tortilla chips

Instructions :

Prep : 20M	Cook : 12M	Ready in : 25M

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.