CORN & CHILLI SALSA
PREP + COOK TIME 30 MINUTES MAKES 2 CUPS (300G)
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.