This colourful salad is sure to be a hit with your guests. Serve it as a topping for Mexican dishes such as Quesadillas or Enchiladas or as a side dish at a braai. It is equally delicious served hot, cold, or at room temperature.
500 ml/600 g fresh or frozen corn kernels
30 ml olive oil
125 ml red onion or spring onion, finely sliced
250 ml red or yellow sweet pepper, diced
125 ml flat-leaf parsley or coriander, finely chopped
generous pinch of chili powder or cayenne pepper (optional)
200 g Danish feta or goat’s cheese, crumbled (optional)
juice of 1 lime
lettuce of your choice, e.g. butter lettuce
- Combine all the ingredients in a mixing bowl and mix well.
- Taste and adjust the seasoning to taste.
- Serve as part of a Mexican-themed feast or as an accompaniment to braaied meat.
Recipe adapted from original recipe by David Lebotvitz. Photo by David Lebovitz.