SWEETCORN SALSA
This chunky salsa makes a good snack for dipping. Peppers and sweetcorn are both good sources of vitamin C. Preparation time is 10 minutes, cooking takes another 10 minutes.
(Serve 2-3)
INGREDIENTS
1fresh corn on the cob, trimmed
Half small red pepper, very finely chopped
2spring onions, finely sliced
1dessertspoon olive oil
Half tsp paprika
1tbsp fresh coriander, chopped
Black pepper to taste
METHOD
1. Cook the corn in boiling water for about 10 minutes, or until just tender and then set aside to cool. Strip the corn from the cob and place in a mixing bowl.
2. Add the remaining ingredients and mix well together. For a finer consistency, use a hand blender or food processor to chop the ingredients a little more, being careful not to over-process. The salsa should still be chunky and textured. Season to taste before serving.
This chunky salsa makes a good snack for dipping. Peppers and sweetcorn are both good sources of vitamin C. Preparation time is 10 minutes, cooking takes another 10 minutes.
(Serve 2-3)
INGREDIENTS
1fresh corn on the cob, trimmed
Half small red pepper, very finely chopped
2spring onions, finely sliced
1dessertspoon olive oil
Half tsp paprika
1tbsp fresh coriander, chopped
Black pepper to taste
METHOD
1. Cook the corn in boiling water for about 10 minutes, or until just tender and then set aside to cool. Strip the corn from the cob and place in a mixing bowl.
2. Add the remaining ingredients and mix well together. For a finer consistency, use a hand blender or food processor to chop the ingredients a little more, being careful not to over-process. The salsa should still be chunky and textured. Season to taste before serving.
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