Corn and pepper salsa
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Photo, Sian Richards.
Ingredients
2 cups fresh or frozen corn kernels
1 tsp canola oil
1 cup chopped roasted red bell peppers
1/3 cup chopped cilantro
1 tbsp finely chopped jalapeño
1 tbsp lime juice
1/4 tsp salt
Instructions
COOK corn kernels in canola oil a large non-stick frying pan over medium-high until tender-crisp, 2 min.
TRANSFER to a bowl and stir in roasted red pepper, cilantro, jalapeno, lime juice and salt.
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