This corn and lime salsa takes 2 minutes to prepare and is a zesty, fresh take on an old favourite.

For something a little different, create individual serves – here we’ve used small Bodum glasses to serve but you could use any individual ramekins or for a picnic, small glass jars with screw top lids.

This recipe serves 1 as a light lunch, 2 as a snack with drinks.  Multiply accordingly if you’re feeding a crowd.

What you’ll need:

Half a large avocado

1 lime

1 ripe tomato cut into 1cm size cubes (seeds in or out – up to you)

2 tablespoons of corn kernels

¼ finely diced Spanish (red) onion

2 Jalapenos (more or less depending on how spicy you like your salsa)

Cayenne Pepper (more or less depending on how spicy you like your salsa)

Salt & Pepper

What to do:

  1. Slice a cheek or wedge from the side of the lime and set aside for serving.
  2. Scoop out the avocado and mash roughly
  3. Squeeze the remainder of the lime into the avocado immediately (this not only adds a lovely freshness but stops the avocado going black)
  4. Add the tomato, onion, corn, cayenne pepper, salt and pepper (to taste) and finely chopped jalapenos and mix together lightly
  5. Scoop into serving bowl or glass, add a sprinkle of cayenne pepper or a finely diced jalapeno pepper and serve with corn chips and lime wedge.

Note: We added a scoop of Mild Mexican Tomato Salsa to serve.  You could also add a dollop of sour cream.

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