CORN & CHILLI SALSA

PREP + COOK TIME 30 MIN­UTES MAKES 2 CUPS (300G)

The Australian Women’s Weekly Food Magazine - - Secrets From The Test Kitchen -

Re­move husks and silks from 2 cobs corn (800g).

Cover corn with wa­ter in a medium saucepan; cover. Cook over high heat un­til wa­ter boils. Re­duce heat to medium−low; sim­mer, cov­ered, for 15 min­utes or un­til corn is ten­der. Drain; cool slightly. Cut ker­nels from cob. Com­bine ker­nels in a medium bowl with 1 seeded chopped large fresh red chilli, ¼ cup fresh co­rian­der, ½ finely chopped small red onion (50g) and 1 ta­ble­spoon lime juice; sea­son to taste.

SERV­ING SUG­GES­TION Serve salsa as an ac­com­pa­ni­ment to grilled chicken, beef or fish.

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