Salsa Verde with Corn
Author: Scripps Howard News Service/Betty Fussell's "Crazy for Corn" (HarperPerennial, 1995)
Ingredients
1 clove garlic, mashed
2 to 3 serrano chilies, seeded and chopped
12 tomatillos, husked and cut in quarters
1 to 4 teaspoons chopped fresh cilantro
2 teaspoons fresh lime juice
1/2 teaspoon sugar
Salt and freshly ground black pepper
1 cup fresh sweet corn kernels
Directions
Put all ingredients except the sweet corn in a food processor and pulse until they are chopped fine and well mixed. Turn mixture into a bowl and add the sweet corn. Let sit for half an hour. Makes about 3 cups.
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