Toasted Corn Salsa

(Mound this salsa into avocado halves or serve it as a condiment with fish or roast pork.)


Kernels cut from 2 ears corn (about 1 and 1/3 cups)

1 yellow bell pepper, chopped

2 cups peeled, chopped tomatillos

2 tablespoons coriander seed, cracked

1 cup chopped tomato

4 pickled jalapeņo peppers, chopped

1/4 cup lime juice

1 teaspoon kosher salt


Place a dry cast iron skillet over medium heat. When hot, add the corn and toast, shaking the pan occasionally, until lightly browned, about 4 minutes. 


Transfer the corn to a bowl and toss with the remaining ingredients, adjusting lime juice, jalapenos, and salt to taste.  Makes about 5 cups