Sweetcorn Salsa
This salsa is a beautiful bright and colourful accompaniment, or side dish. Delicious served in a wrap/ taco, with chunks of roasted sweet potato, a dollop of yogurt and some grated cheese. My kids always enjoy this and I hope your children will love it too.
If using fresh sweetcorn: simply cut the kernels straight off the cobs. Trim the end of the cob, so it stands flat on your board and the run a knife between the kernels and the cob. It can get a bit messy, I recommend placing a clean tea towel under your chopping board and you will easily be able to gather up any kernels which jump off the board. Frozen sweetcorn works absolutely fine too.
One of the main nutritional benefits of sweetcorn is its high fibre content. Corn is also rich is in Vitamin B12, folic acid and iron all of which help the production of red blood cells in the body.
ingredients ~
2 tablespoons olive oil
2 medium red onions, peeled and finely diced
2-3 sticks of celery, peeled and finely diced
1 red pepper, trimmed, cored and finely diced
4 fresh sweetcorn cobs, kernels only
fresh black pepper
1 lime, juice only
method
Take a large frying pan and add the olive oil, onions, and celery. Saute for 10 minutes until soft and translucent, Next add the red pepper and sweetcorn kernels and combine with all the vegetables. Gently saute for a further 8-10 minutes. Remove from the heat, then finish with black pepper to taste and fresh lime juice.
Serve the salsa in a warm wrap, or taco, layered with roasted sweet potato chunks, some grated cheese and natural yogurt.