NZ Charred Corn Esquites-Style Salsa
with Spring Onion & Coriander
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin
Sweetcorn
1 sachet
Coriander
1
Cucumber
1
Lime
1
Spring Onion
1
Fresh Chilli
Nutrition Values
Cooking Steps
• Drain sweetcorn. Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a medium bowl, allow to slightly cool. TIP: Cover the pan with a lid if the kernels are “popping” out.
• Meanwhile, finely chop cucumber. Thinly slice spring onion and fresh chilli. Roughly chop coriander. Slice lime into wedges.
• Add cucumber, spring onion, chilli, coriander, mayonnaise and a squeeze of lime juice to bowl with corn. Season to taste.
TIP: Reserve some spring onion and coriander for garnish!
• Take charred corn esquites-style salsa with spring onion and coriander to the table. • Garnish we reserved spring onion and coriander to serve. Enjoy!
