Sweetcorn salsa
- loading...
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
This vivid vegetarian accompaniment can be thrown together quickly- the fresh corn works perfectly with the jalapeño, coriander, lime and feta
| Nutrient | Unit |
|---|---|
| kcal | 227 |
| fat | 13g |
| saturates | 4g |
| carbs | 20g |
| sugars | 7g |
| fibre | 4g |
| protein | 8g |
| salt | 0.7g |
Ingredients
- 4 fresh corn cobs
- 2 vine tomatoes , chopped
- ½ red onion , chopped
- 1 red pepper , deseeded and chopped
- 1 avocado , stoned, peeled and chopped
- 1 jalapeño pepper , deseeded and finely chopped
- handful coriander , roughly chopped
- juice 3 limes
- 75g feta cheese
Method
- STEP 1
Boil the corn for about 5 mins or until tender. Run under cold water and drain thoroughly. Cut the corn off the cob and put in a large serving bowl.
- STEP 2
Add the tomatoes, onion, red pepper, avocado, jalapeño pepper, coriander, lime juice and seasoning, and mix well. Crumble over the feta to serve.
Goes well with
Recipe from Good Food magazine, August 2013
Comments, questions and tips
Overall rating
