This Mexican corn salad is corn kernels and vegetables tossed in a creamy lime dressing, then topped with cotjita cheese. A twist on the classic Mexican street corn that's easy to eat and perfect for a potluck! Mexican Food Recipes Authentic | Mexican Recipes | Mexican Rice | Mexican | Mexican Food | Mexican Food Recipes
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 12 ounces tomatillos, husked and rinsed (about 6 tomatillos) 3 jalapenos, stems removed 2 large poblano peppers, stems removed 1 serrano pepper, stem removed 2 medium onions, chopped (about 2 cups) etc.
Instructions:
First of all. Spray a large baking sheet with nonstick cooking spray or grease with oil. Place the tomatillos, jalapenos, poblanos and serrano peppers on the baking sheet and place under broiler. Broil on high for 10 minutes, turning the tomatillos and peppers over halfway through.
After that, Remove the baking sheet from the broiler and cover with aluminum foil or plastic wrap. Let it sit for 10 minutes. Uncover and remove as much of the skin from the peppers and tomatillos as you can. At this point, you can also remove the seeds from any of the peppers if you don't want it too spicy.
And now, Add the broiled tomatillos, peppers, onions and garlic into a large blender. Blend until smooth. Set aside until ready to use.
Thanks to: https://www.isabeleats.com/mexican-pork-chile-verde/
