Maria Nasir“Salad freshens without enfeebling and fortifies without irritating”. – Jean – Anthelme
Summer is here and one feels like eating something fresh and tangy to perk up the appetite at meal times. Not only the salty, spicy, zingy taste of corn salsa makes you salivate but the myriad of colours is a feast for the eyes. This versatile salsa gives a kick to any simple meal and can be successfully added to tacos, tortilla wraps and bruschetas as well. Enjoy !
For Spicy Corn Salsa :
1 can sweet corn
2 medium beet roots
1 medium green capsicum
1 cucumber
2 stalks spring onions
2 green chilli peppers
1 medium tomato
1/4 cup lemon juice
[three_fourth]
1/4 teaspoon salt
1/4 teaspoon ground cayenne pepper
1 tablespoon olive oil
Dry mint leaves or your favourite herb for sprinkling
This Is What You Do :
Rinse 1 can sweet corn kernel to get rid of extra salt and preservatives, drain and set aside. Boil the beet roots (without peeling otherwise they will bleed a lot) till just tender, about 20-30 minutes, cool under running water and slip off the skin. Cut into tiny cubes. Cut the capsicum, tomato and cucumber into tiny cubes. Chop the green chilli peppers and the spring onions (all green and white parts). Stir in all the ingredients into a salad bowl with the corn except for the beet roots. Add beet roots just before serving or they will colour all the ingredients red. Sprinkle dried mint leaves.