Chunky mexi-corn salsa

Chunky mexi-corn salsa

By
From
Vegan Goodness
Serves
4
Photographer
Jessica Prescott

So simple, yet so delicious.

Ingredients

Quantity Ingredient
1 x 220g jar or tin of sweetcorn
or 2 cobs of corn
1 small red onion, peeled
2-3 tomatoes
1 medium red pepper
large handful coriander leaves
1 lime
sea salt flakes, to garnish

Method

  1. If you are using tinned corn, place it in a sieve and allow it to drain while you prep the remaining ingredients. If using fresh corn, bring a pot of water to the boil, remove the husks from the corn and cut each cob in half. Once the water is boiling, place the corn in the pot and cook for approximately 3 minutes, then remove. Allow to cool as you prep your remaining ingredients.
  2. If you are using tinned corn, place it in a sieve and allow it to drain while you prep the remaining ingredients. If using fresh corn, bring a pot of water to the boil, remove the husks from the corn and cut each cob in half. Once the water is boiling, place the corn in the pot and cook for approximately 3 minutes, then remove. Allow to cool as you prep your remaining ingredients.
  3. Serve with corn chips and guacamole or with my jackfruit tacos or quick nachos.

Note

  • Use the ingredients as a guide only. A big red onion is OK instead of a small one, and you can use more tomatoes or corn than I have suggested. I wouldn’t recommend using a white onion in place of the red onion, but spring onions (scallions) are totally fine. If you hate coriander (cilantro), skip it and try parsley or basil instead. Add chilli if you like.

Turn it into a meal

  • Add a tin of black beans, some baby spinach or rocket (arugula) and some chopped avocado. Serves 2 or 3.
Tags:
healthy
vegan
vegetarian
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