Spicy Corn Jalapeno Salsa
I haven’t eaten corn in years, but my two young stepsons absolutely love it (they love chewing it off the cob) so I’ve started to buy it more often. This has led me to experiment with some ways I can use corn to fit in with my cooking and meal planning.
Why I love this recipe
- It’s one bowl
- The ingredients are mostly raw, simply just requiring chopping
- It’s packed with flavour just from vegetables, spices and herbs
Don’t skip the smoked paprika – it makes the recipe!
How To Serve This Corn Salsa
This is one of those “just add protein” recipes. Simply serve this with a grilled piece of fish, steak, chicken or tofu. It acts as a side, a carbohydrate and a salad all in one. You can also add some good quality tortillas to build out the meal, add a carbohydrate and turn it into something you can scoop up and eat in your hands.
Spicy Corn Jalapeno Salsa
A fresh and crunchy salad to add a pop of sweetness and spice.
Serves:
4
Prep time:
15 minutes
Cook time:
10 minutes
INGREDIENTS
- 3 ears corn,
- 1 shallot, diced
- 1 spring onion, diced
- 1 cucumber, diced
- 1 green capsicum, diced
- ¼ - ½ jalapeno, deseeded, finely sliced
- 1 avocado, diced
- ½ cup coriander, chopped
- 1 lime, juiced
- 2 tbsp olive oil
- ½ tsp smoked paprika
- Salt and pepper, to taste
Spicy Tahini Yoghurt
- 1 cup Greek yoghurt
- 3 tbsp tahini
- ½ tsp hot sauce
METHOD
- Steam the corn for 6-7 minutes, then let cool.
- Remove the corn kernels from the cob and place them in a large mixing bowl. You can do this by holding the corn cob upright in a large bowl, and slicing downwards with a small serrated knife. You want to slice close to the core so you get as much as the corn kernel as possible.
- Add the diced shallot, spring onion, cucumber, green capsicum and jalapeno. Toss to combine.
- Squeeze over the lime juice and pour in olive oil. Add the avocado and coriander followed by salt, pepper and smoked paprika. Toss.
- To make the Spicy Tahini Yoghurt, combine all ingredients in a small bowl. Serve together.
Notes
- For a dairy-free and vegan option, use coconut yoghurt instead of Greek. I recommend the Coyo “Greek” (it’s actually dairy-free).
- My favourite hot sauce is the one from Undivided Food Co.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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