Cucumber and Corn Salsa
This vibrant salsa combines the sweetness of raw corn with the crunch of cucumber, enhanced by bold Mexican-inspired flavors. Perfect as a topping, dip, or side, it’s a refreshing and zesty addition to any meal.
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Cucumber and Corn Salsa
Servings: 4 Servings
A fresh, vibrant salsa combining crisp vegetables and bold Mexican-inspired flavours, perfect as a topping or dip.
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Ingredients
- 1 red onion
- 2 fresh corn cobs
- 1 Lebanese cucumber
- 3 tablespoons jarred jalapeño
- 1 handful coriander
- 1 red chilli
- 3 tablespoons extra virgin olive oil
- 3 tablespoons salt
Equipment Used
Instructions
- Remove the kernels from the corn cobs and keep them raw to maintain their natural sweetness and
- crunch.
- Roughly chop the coriander, finely slice the red chilli and chop the Lebanese cucumber into small, uniform pieces to provide a refreshing base.
- Dice the jalapeño and the red onion finely, add them to the dish with the other vegetables.
- Add the olive oil and salt to taste, ensuring all ingredients are evenly coated.
- Toss the salsa thoroughly and serve it fresh. It pairs particularly well with corn chips and makes a suitable topping for barbecued meats or plant-based mains.
