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Corn & Red Onion Salsa Recipe

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This is one of those free-flowing recipes; for your convenience, a few arbitrary measurements are attached, but really it's up to how much you want to make and your tastes.

Besides being easy to make, this salsa makes a wonderful change from tomato salsa which is served everywhere these days.

Estimated Prep Time: 15 minutes

Estimated Cooking Time: 10 minutes



Sauté the corn kernels a bit in a bit of olive oil, just until they would start to brown.

Drain in paper towel, and put into a medium-sized bowl. Stir in chopped red onion, chopped red pepper, some chopped chives and chopped coriander leaf, and moisten with a little olive oil and lime juice.

Can be covered and stored in the fridge for a few days, but serve room temperature.

Recipe notes

Use a cup of frozen corn or about an 8 oz (225g) tin of corn kernels

If you don't have chives to hand, try chopped green onions.

If you have any fresh coriander to hand, a bit chopped would be a wonderful addition, but not mission-critical.

If you wish, you can use lemon juice instead of lime juice.

Please share this recipe with your friends. They may love it.


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