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.
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.
That looks and sounds so good, just my sort of salad. Might be on our menu tonight!
Yum I love a good salsa. I think its the coriander that gives it the punch tastes so good in these types of dishes 🙂
this sounds delicious. I’ll definitely be giving it a go.
YOU HAD ME at coriander!
Yum I like the sound of this,thankyou x
Yummy!! This looks so amazing! I love anything Mexican… absolutely cannot beat it for taste and ease! Thanks 🙂
Yum!
I make this but swap the mint for fresh chilli and I keep the corn raw…. YUMMMMMY!
m mmmmm delish i say.
thankyou for sharing..
yummmmm + i love the way at the end you say/go {your welcome hehe}
I just made it for the second time this morning. Lunch today yum! It is so delicious!
I’m so glad you love it. 🙂
Am so making this. Mexican is one thing all three kids eat. Thanks for sharing.
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!
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.