Corn & chilli salsa

  • 25 mins cooking
  • Makes 2 Cup
  • Print


Corn & chilli salsa
  • 2 (800g) ears of corn, silk and husks removed
  • 1 large fresh red chilli, seeded, chopped
  • 1/4 cup fresh coriander
  • 1/2 (50g) small red onion, finely chopped
  • 1 tablespoon lime juice


Corn & chilli salsa
  • 1
    Cover corn with water in a medium saucepan. Cook over high heat with saucepan lid on until water boils. Reduce heat to medium-low and simmer further about 15 minutes or until corn is tender. Drain; cool slightly.
  • 2
    Cut corn kernels from cob. Combine kernels in a medium bowl with remaining ingredients and season to taste.

More From Women's Weekly Food