Mexican Corn Salsa

The corn in Sainsbury’s was only 30p a head last weekend so we bought some. I keep reading about how cheap it is at the moment but I haven’t been food shopping for ages so hadn’t noticed it myself. This was indeed a bargain but I didn’t have a plan for it. Not so much of a bargain if it ends up in the bin so we boiled it up and turned it into a salsa. We’ve done this a few times before but this was definitely the best attempt so far. For dinner, we ate it with some refried beans and wraps but the leftovers were especially good stirred into salad the next day.

Mexican Corn Salsa
Serves Two

Two heads corn
Half a red onion, finely diced
Large handful of chopped coriander
One red chilli, finely diced
One avocado finely diced
Salt and pepper
Juice of half a lime

Cook the corn for about six minutes, or until cooked through. Leave to cool.

Combine with the other ingredients and reserve until needed. This is best made a little way in advance so that the flavours have time to combine.