Corn and Tomatillo Salsa

This recipe serves:  4 8 12

1 ear of fresh corn
6 tomatillos,husks removed
1/3 cup seeded, diced tomato
1 jalapeño chili pepper,seeded and diced
1/3 cup seeded, diced cucumber
1/3 cup chopped red onion
1/3 cup diced red bell pepper
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
salt to taste
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 5 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.

Serving Size: about 1/2 cup of salsa

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