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Mexican Corn Salad

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
salt

To serve
lettuce of your choice, e.g. butter lettuce

  1. Combine all the ingredients in a mixing bowl and mix well.
  2. Taste and adjust the seasoning to taste.
  3. Serve as part of a Mexican-themed feast or as an accompaniment to braaied meat.

CornSalsa

Recipe adapted from original recipe by David Lebotvitz.  Photo by David Lebovitz.