Remember a fair few years ago, when everyone was under the impression that “Mexican” food was greasy, cheesy, and incredibly spicy? One of the great benefits of the internet is the exposure to true world cuisine, and not just takeaway chains bastardised versions of it.
This corn salsa was inspired by a similar salsa I had whilst traveling through Portland (I know I know, not very Mexican) a few years back. It was served with a fish taco and it was honestly one of the best meals of my life, and inspired me to ensure that whenever I am cooking Mexican cuisine I try to make it as fresh and light as possible.
What Will I Need?
1 x 400g tin corn kernels, drained
1 red capsicum, finely diced
1 large red onion, finely diced
1 small bunch fresh coriander, chopped
3 tsp lime juice
Salt, to season
- Add all ingredients to a large bowl and toss to combine.
- Set aside in the fridge for an hour or two, and remove from the fridge half hour before serving.