READER REPORT:

Ridiculously easy corn salsa

MELISSA ANDREW
Last updated 05:00 19/11/2012

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NEED TO KNOW

Main ingredient Vegetables
Type of dish Sauces and dressings
Course Finger food
Cooking time <30 min
Serves/makes 4+
Special options Vegan

I love this dish. It's based on a side order I had at a restaurant. I've tried to recreate it, it's not exact but it's close - and it's a great dish to take to BBQs. It's also ridiculously easy.

2 cans of whole corn kernels
1 mango (I use fresh, you could try tinned)
1 capsicum, diced - any colour
a few spring onions finely sliced (or finely diced red onion)
one or two very generous handfuls of coriander, chopped
juice of 2 lemons
1 Tbsp olive oil
salt and pepper to taste

1. Drain the corn kernels, heat through in salted boiling water. Drain well. Allow to cool. (I don't know if this step is entirely necessary or if the kernels can be used right from the can.)

2. Peel and dice the mango.

3. Combine the corn, mango, capsicum, onion and coriander.

4. Whisk the oil, lemon juice, salt and pepper together, then pour over the corn and mango etc. Cover the bowl with cling wrap and let it sit for at least an hour.

Give it a good toss before serving.


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