Corn Salsa
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Corn Salsa
Recipe Stephanie Alexander Kitchen Garden Foundation
Ingredients
1 green capsicum
1 red capsicum
4 corn cobs
2 spring onions
1 tsp cumin seeds
½ tsp coriander powder
tbsp Squeaky Gate extra virgin olive oil
salt
pepper
handful fresh coriander
Method
Slice the 2 capsicums finely.
Carefully slice the corn kernels from the cob.
Slice the spring onions into long lengths.
Dry-fry the cumin and coriander seeds for 1 minute, then add the oil.
Add the onion and capsicum and fry for 5 minutes.
Add and stir through the corn kernels, cover with the lid and cook for5–7 minutes. Then take off the heat and leave, covered, to steam fora few minutes.
Taste for seasoning, adding salt and pepper if necessary.
Tear up the coriander and sprinkle over the dip before serving.
