Corn and pepper salsa

This article has not been rated yet.

Corn and pepper salsa

Photo, Sian Richards.


  • 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


  • 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.