Corn and Tomatillo Salsa Recipe

In a large skillet combine the corn kernels and jalapeno peppers. Cook and stir for 10 minutes until the jalapenos are soft.

In a saucepan over high heat combine the corn and jalapeno mixture with the tomatillos green bell peppers green onions lime juice water and coriander. Cover and bring to a boil. Reduce heat to low and simmer 5 minutes stirring once. Remove from heat. Cool for 10 minutes. Stir in the cilantro. Allow the mixture to cool in the refrigerator. Serve with tortilla chips.