I have got a major savory tooth, and one of my favorite ways of eating corn is with a generous squeeze of lime and a sprinkling of coarse salt. By adding some common Mexican flavors, you can turn a simple corn side dish into a zesty Corn and Jalapeno Salad with lots of fresh vegetables thrown in.
[Tip: Chilli peppers freeze really nicely. I buy a whole bunch of fresh Jalapenos and drop them into the freezer (well-sealed in a freezer bag) ready to use whenever I need them.]
CORN AND JALAPENO SALAD
(Serves 4 as a side dish)
250-300g frozen corn, cooked in lightly salted water according to instructions
1 red bell-pepper, finely diced
1 fresh jalapeno chilli pepper, deseeded and finely sliced
2 Tbsp fresh coriander leaves, roughly chopped
Juice of half a lime (or more, to taste)
Generous pinch of salt (to taste)
- To prepare your corn, you have two options. (A) Defrost it in a colander (placed in a bowl) in your refrigerator for 2-4 hours; or (B) Boil the corn in salted water, drain, and let cool.
- Once the corn is defrosted/cool, put it in a bowl and add the rest of the ingredients.
- Stir well to combine. Taste and adjust the lime and salt if necessary.
- Let the corn salad sit in the fridge for a few hours before serving to allow the flavors to develop.