Sweet, succulent american corn on its own is really delish. But let me tell you, this is not your regular salsa. This right here has a few ingredients that you might not use in a regular salsa but trust me, it’s really tasty. Juicy, sweet red bell peppers, tiny yet flavorful cherry tomatoes, sharp bite from the red onion, a herb-y hit from the coriander and salty, creamy feta to give it a whole new dimension.
Ingredients: (Serves 4 people)
- Fresh or frozen sweet corn kernels- 100 g (I prefer to use fresh sweet corn)
- Red bell pepper- 1; de-seeded and cut into cubes
- Cherry tomatoes- 10 -12; halved
- Red onion- 1 small; sliced
- Jalapeño chilli- 1; de-seeded and finely chopped (If you don’t have Jalapeño use a regular green chilli)
- Coriander leaves- 1 small handful
- Juice of 2 limes
- Olive oil- 2 tablespoons
- Feta cheese- 40 grams (Use cottage cheese if feta is not available)
- Salt and pepper- to taste
- Lettuce (Mixed or just Romaine)- to serve on
Boil the corn kernels for 5-6 minutes or until tender. Drain and run it under cold water to prevent further cooking. Drain well and remove all the excess water. Add the drained corn, chopped red bell pepper, halved cherry tomatoes, chopped chilli and sliced red onion to a bowl and toss. Roughly chop the coriander leaves. Add the lime juice, coriander leaves and olive oil to the bowl and mix well. Season it with salt and pepper. Give it a quick taste to check for salt, pepper and also for sourness from the lime and add more if needed.
Place lettuce leaves on the serving platter. Spoon in the the fresh, vibrant salsa. Roughly break the feta into small cubes, garnish with a few coriander leaves and serve. :)