Fresh Corn Salsa
Grilled corn with jalapeños, spices and lime in a creamy greek yoghurt sauce with crumbled feta
Servings: 4 people
Calories: 292kcal
Ingredients
- 200 g corn kernels or 2-3 corn cobs
- ½ red onion- finely diced
- 3 fresh jalapeño peppers
- ½ lime- juice only
- 100 g greek yoghurt sub with mayonnaise if you prefer something a little richer
- 1 tsp toasted cumin seeds
- 1 tsp smoked paprika powder
- 1 stalk spring onion- finely chopped into rings
- 1 handful coriander leaves
- 40 g crumbled feta
Instructions
- Remove husks and silks from the corn cobs, heat a grill pan over medium-high heat, and lightly brush the corn cobs with a thin layer of olive oil. Grill the corn cobs for 10 minutes, turning every 2-3 minutes until they are evenly coloured and slightly charred. Remove from heat, and slice kernels off the cob once cool to touch
- Finely dice the jalapeños. Carefully remove the seeds if you'd prefer the dish to be less spicy
- Combine the lime juice and greek yoghurt in a small bowl. Whisk to combine
- Add the toasted cumin seeds, paprika powder and spring onions in a small bowl with the corn kernels, diced red onions and diced jalapenos. Pour the dressing over and gently combine the ingredients until mixed through
- Top with coriander leaves and crumbled feta
- Serve with corn chips or with tortillas
Notes
Calories: 292kcal
Carbs: 22.7g | Fat: 12.3g | Protein: 19.3g
