I usually love experimenting with food, so whenever I do my grocery shopping, I try to whip up something new. I once saw Hilah make Corn Salsa so I figured, why not try the recipe. The results were absolutely scrumptious.
- 2 Ears of Sweet Corn ( the small ones)
- 2 Large Tomatoes
- 1 Large Onion
- 1 Ripe Avocado (Use Hass avocado, the one that’s green and has a rough skin)
- 1 Lime
- 1 bunch of Coriander (optional)
- 1 Fresh Chilli (Optional) Add more if you want it hot
- De-cob your sweet corn (LOL, I don’t really know the verb to describe the act of removing corn from the cob, in Kiswahili, we call it “kukongoa”) There is a tutorial on how to de-cob corn easily here. If you love fresh cob, you can use it in your salsa as it is. I boiled mine in hot salty water for about 5 minutes then strained it.
- Dice all your ingredients into neat cubes. To avoid your salsa from being soggy, deseed the tomatoes.
- In a large bowl, add in the chillies, tomatoes, onions and corn and mix thoroughly. Sprinkle a tiny pinch of salt to taste. Again, this is very optional.
- Now add the Avocado and mix. If you have coriander, throw it in at this point. Finally, drizzle the fresh lime juice on the salsa and stir.
- Cover your salsa bowl with cling film and let it sit in the fridge for about 30 minutes or more before serving. Enjoy 🙂
You can serve this as a side dish or a dip for your Nacho chips. Really yummy 🙂
I served mine withe rice and stew
Corn Salsa as a side to Rice and Veggie Stew