Fresh Corn and Tomatillo Salsa

• 1 1/2 cups fresh tomatillos, husked and chopped (810 tomatillos)
• 1 1/2 cups fresh corn kernels (from 2 ears)
• 6 Tbs. chopped cilantro
• 1 Tbs. chopped jalapeno chile with seeds
• 1 Tbs. fresh lime juice

1. Place tomatillos in small glass bowl, cover, and microwave 2 minutes on high power, or until softened and saucy.
2. Spread in pie dish.
3. Transfer to freezer for 10 minutes to cool quickly.
4. Coat large nonstick skillet with cooking spray, and heat over medium-high heat.
5. Add corn, and saute 2 minutes, or until corn is crisp-tender.
6. Spread out on large plate.
7. Transfer to freezer 10 minutes to cool quickly.
8. Combine cilantro, jalapeno, and lime juice in medium bowl.
9. Mix in tomatillo sauce and corn.
10. Season with salt and pepper, if desired.

fresh tomatillos, corn kernels, cilantro, jalapeno chile, lime juice

Taken from www.vegetariantimes.com/recipe/fresh-corn-and-tomatillo-salsa/ (may not work)