Monday, 11 August 2014

A Simple Sweetcorn Salsa


We had a hankering for a bit of a barbecue on the weekend - not a fancy one just a load of meat chargrilled and served with a few salads and maybe a jacket potato or two.

We had plenty of meat - in fact we have a whole stinking freezer full since Andrew has just been to the butchers - with my statement of ' oh, just get what you like & I'll cook it!' ringing in his ears - and so he did!

He must of needed a waggon to drag his haul back!!

Anyway, what I'm trying to say is that the meat side of the barbecue was covered but the salads not so much.

I had lettuce, tomatoes etc and after poking around in the fridge I managed to gather together enough to make up a really tasty Salsa.......

Here it is:-

(as usual just adjust the quantities to suit your tastes)

1 large cup of sweetcorn - I used frozen
2 large tomatoes - at room temperature - seeded & finely chopped
1 avocado - peeled & chopped into small cubes
2 spring onions - sliced
1 celery stick - sliced & finely diced
half green chilli - seeded & finely sliced
juice 1 lime
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon hot chilli sauce
handful flat leaf parsley finely chopped
salt & freshly ground pepper

Quickly cook the sweetcorn either in the microwave for a couple of minutes or in a saucepan of boiling water. Rinse and cool with cold water. Leave to drain.

Grab a large serving dish and mix all the ingredients together - set aside for the flavours to mingle for about an hour and serve.

To say that this recipe is low effort is an understatement of epic proportions, there's nothing fancy or gourmet about it but you can dress it up however you like - served with a green side salad and sour cream dressing it went really well with the steaks.....




Very, very simple and yummy......

 sweetcorn salsa