Saturday, October 6, 2012

Sweetcorn Salsa

Sunday night we hosted a dinner party and I somehow ended up with most of the cooking.

I made Hara Masala Chicken  and I made a Thai red curry at home for the first time and it turned out really good so I'll post that recipe soon.

In the meantime, here's the recipe for the Sweetcorn Salsa I made as a side dish. It's an easy colourful zesty accompaniment to any meal. Serve it as a salad, as an appetizer with corn chips or toss it into some pasta for a light lunch.Swap out the sweetcorn for another chopped tomato and you've got fresh tomato salsa!


1 (15oz) can sweetcorn
1 large onion, finely chopped
1 large tomato, finely chopped
1 green bell pepper, finely chopped
2 tablespoons finely chopped cilantro (coriander)
1 green chili, seeded and finely chopped
1 tablespoon finely chopped pickled jalapeno peppers
1½ teaspoon cumin powder
½ teaspoon crushed garlic 
3 tablespoons lemon juice
Salt and pepper, to taste

  1. Drain the sweetcorn and add to a large mixing bowl. Add the rest of the ingredients to the bowl, except for the salt and pepper.
  2. Mix well, cover and let the salsa sit for a couple of hours (at room temperature or in the fridge, doesn't really matter).
  3. Just before serving season to taste with salt and pepper.

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