Everyone needs a salsa recipe up their sleeve for a time when no other kind of dip will do. Those times are many and varied 😉

This corn salsa recipe goes great as a dip with some chips, on nachos, in burritos, or as a spicy, tangy side with a bowl of chilli. You could even stir leftover salsa through a bowl of leftover pasta for a quick pasta salad.

Here’s my mouthwatering corn salsa recipe for your hot little hands… 😉

Flavour: Spicy & tangy

Serves: 4 as a side

Ingredients:

• 1 cob fresh corn
  • amateur tip: hold husked corn cob upright in a large bowl while you slice off the kernels – this will stop them pinging all over the place!
• 3 medium tomatoes, chopped
  • amateur tip: these are best if peeled before being chopped
• 1 spring onion
  • separate out the white and green parts after chopping
• 1 clove garlic
• juice of half a lime
• 4 bird’s eye chillies
• 1 tablespoon sugar – use palm sugar or rapadura
• half teaspoon salt
• black pepper, to taste
• small bunch chopped coriander (you can do without this if you’re not a fan of coriander)

Optional extras:

• diced avocado, stirred in before serving
• finely chopped/sliced raw red onion, stirred in before serving

Directions:

1. Char corn kernels in a skillet with a splash of sunflower oil
2. Toss in garlic, chillies and spring onions – white parts only – stir, cook for 1 minute
3. Add tomatoes, salt, and sugar, and stir in
4. Cook until liquid from tomatoes has reduced and your salsa is fairly thick and chunky
5. Add green parts of spring onions, lime juice and black pepper, and take salsa off the heat
6. Stir in half of your coriander before serving, and sprinkle the rest on top once you’ve popped your salsa into a serving bowl
7. Salsa is best served when cooled to room temperature, but can be chilled prior to serving if you’re making it a little way in advance