Mexican sweetcorn salsa

Mexican sweetcorn salsa

Every once in a while I come across a recipe that blows my mind. This is one of them. It’s a salsa – so whoop-de-do. You know? Salsa is salsa, but this is SALSA. Like a mouth explosion. Like a salad. Like a-mah-zing. Flavour sensation. I tweaked it a little, and now it’s pretty much perfection. You’re welcome.

Mexican sweetcorn salsa

Ingredients

2 corn cobs
4 spring onions, sliced thinly
1 red capsicum, deseeded and diced
1 avocado, diced
1/2 bunch coriander, chopped
1/2 bunch mint, chopped
1 tbs olive oil
1 lime, juiced

Method

♥ Cook the corn in a saucepan of boiling for 4-5 minutes or until just tender. Or steam it in the microwave for 4-5 minutes. Leave to cool slightly.
♥ Place the spring onions, capsicum, avocado, coriander and mint into a serving bowl.
♥ Slice the kernels from the cobs of corn and add to the bowl. Season with salt and pepper, drizzle with the oil and lime juice. Mix to combine.
♥ Serve with whatever you please. Roast chicken, steak, fish or whatever tickles your fancy.

Ingredients

Method

15 thoughts on “Mexican sweetcorn salsa”

  1. Yum I love a good salsa. I think its the coriander that gives it the punch tastes so good in these types of dishes 🙂

  2. Yummy!! This looks so amazing! I love anything Mexican… absolutely cannot beat it for taste and ease! Thanks 🙂

  3. I’m making this tonight and I can’t wait! There’s a storm rolling in and the salmon cakes are pre-made. I’m going to wait for the storm with a glass of wine on the balcony and then tuck into this deliciousness!

  4. Good recipe! Thanks for this! I grill my corn though as it really brings out the flavor of the corn and adds a slight smokiness to it.

    Either grill the cobs shucked, or grill them for a while with husks before shucking them, then grill them a bit more to get that color.

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