Corn Salsa

This corn salsa from the Stephanie Alexander Kitchen Garden Foundation tosses fresh corn kernels with red and green capsicum, spring onions, toasted cumin and coriander. Ready in 30 minutes, it’s a colourful side for tacos, barbecues or grilled meats.

Stephanie Alexander Kitchen Garden Foundation

Corn Salsa

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 serves

Ingredients Method

Ingredients

  

1x2x3x?

• 1 green capsicum
• 1 red capsicum
• 4 corn cobs
• 2 spring onions
• 1 tsp cumin seeds
• ½ tsp coriander powder
• tbsp Squeaky Gate Extra Virgin Olive Oil
• salt
• pepper
• handful fresh coriander

Method

 

1. Slice the 2 capsicums finely.
2. Carefully slice the corn kernels from the cob.
3. Slice the spring onions into long lengths.
4. Dry-fry the cumin and coriander seeds for 1 minute, then add the oil.
5. Add the onion and capsicum and fry for 5 minutes.
6. Add and stir through the corn kernels, cover with the lid and cook for5–7 minutes. Then take off the heat and leave, covered, to steam fora few minutes.
7. Taste for seasoning, adding salt and pepper if necessary.
8. Tear up the coriander and sprinkle over the dip before serving.

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