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 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:
- Slice a cheek or wedge from the side of the lime and set aside for serving.
- Scoop out the avocado and mash roughly
- Squeeze the remainder of the lime into the avocado immediately (this not only adds a lovely freshness but stops the avocado going black)
- Add the tomato, onion, corn, cayenne pepper, salt and pepper (to taste) and finely chopped jalapenos and mix together lightly
- 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.