Corn and Tomato salsa

25 Oct 2014

My partner Owen can make two things well:

  • Curry
  • Mexican

He tends to go through long periods of each culture. The last month has been a month of Mexican food which has included beef burritos right up to enchilada lasagne. Needless to say there have been a lot of beans, tortilla wraps and corn chips consumed. I'm not complaining though, Mexican is great when the right flavours are used. We recently found this great enchilada sauce from our local grocer. I can't remember that name of it off the top of my head but next time I go in i'll have to link it. It's locally made and changes the whole dynamic of the meal.

I've been helping out in the kitchen where I can, whether it be making guacamole or this corn and tomato salsa. We're also lucky that we live right next door to Pan De Meurto, who make the best Chimichangas in town. If you're looking for a light Mexican flavour meal I definitely recommend visiting them and trying their margaritas. If my friends and I are looking for a quick meal before a movie, chimicangas usually end up being our go-to.

So I think it's fair to say that it's been a Mexican themed month for me! This corn and tomato salsa is easy to make ahead of time and a great alternative to guacamole. Some freshly squeezed lime makes all the difference in this salsa and gives it a real twist.

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Corn and Tomato salsa

Ingredients

1 tomato
1 can of corn kernels
1 lime
2 tbsp of rice wine vinegar
1/4 cup of fresh chopped coriander
Pinch of cayenne pepper

Method

Cut the lime in half and squeeze each half in a bowl until you have all the juice.

Was tomato and dice until fine. Add to the bowl along with vinegar, coriander, corn and cayenne pepper.

Mix all ingredients together and garnish with a bit of coriander.

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