Description
This Mexican corn salsa recipe is really easy to make and makes a delicious dip for nachos or as a side with enchiladas or chilli con carne. The corn gives a sweet crunch which contrasts perfectly with the spicy pepper. You should definitely try this recipe next time you have friends over for dinner.
Ingredients
Scale
165g yellow corn kernels
1 medium sized onion finely chopped
1 medium sized tomato finely chopped
1/2 green bell pepper finely chopped
1/2 yellow bell pepper finely chopped
1/2 red bell pepper finely chopped
2 jalapeño peppers diced
1/2 teaspoon black pepper powder
1/2 tablespoon olive oil
30g coriander finely chopped
1/4 teaspoon salt
Instructions
- Boil the corn kernels in a large saucepan of water for 10 minutes. Drain the water. You can steam or grill the corn too.
- In a mixing bowl, mix red onion, coloured bell peppers and tomato. Stir through the cooked corn.
- Stir through the chopped cilantro leaves, lime juice, olive oil, black pepper and salt.
