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Greatest plates · Dip
Fresh Corn Salsa
Sweet corn cut from the cob with red onion, jalapeño, coriander, lime and a pinch of chilli powder. Good with chips, in tacos, or spooned over anything grilled.
Serves 8Prep 20 minDipVegan
Containsno known allergens identified
Inspired by a recipe from Cookie and Kate ↗
Protein 9%Carbs 52%Fat 39%
About 90 kcal a serve — 2 g protein, 12 g carbs, 4 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 8
Method
Combine everything
Mix allIn a medium serving bowl, combine the raw corn kernels, finely chopped red onion, diced avocado if using, chopped coriander, chopped jalapeños, lime juice, white wine vinegar, chili powder, ground cumin and salt. Stir well to combine.
In the bowlMix all →
Adjust to taste
To tasteTaste and adjust: for more zing add about 1 teaspoon more vinegar or 1 tablespoon more lime juice; for more flavour add another pinch of salt; for more spice add more jalapeño.
Let it marinate
RestFor best flavour, allow the salsa to rest and marinate for 20 minutes before serving so the raw corn soaks up the lime juice.
20 min
Cook's noteBuy fresh corn and use it promptly for the sweetest flavour; the raw kernels only need a 20-minute rest in the lime juice, or grill the corn first for a smoky version.
Estimated per serve
90 kcal · 2 g protein · 12 g carbs · 4 g fatestimates, within ~10%
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