Veggie Salsa with Corn Chips

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Veggie Salsa with Corn Chips

 

 

310 g (11 oz) can sweet corn kernels, drained, blotted dry

cooking oil spray

1 teaspoon ground cumin

1 large tomato, finely chopped

150 g (5 1/3 oz) char-grilled capsicum (bell pepper), finely chopped

2 green onions, finely chopped

4 teaspoons lime juice

1 clove garlic, crushed

1/3 cup finely chopped coriander (cilantro)

black pepper, to taste

1/2 x 225 g (8 oz) packet baked corn chips,to serve

 

 

1. Heat a small non-stick frying pan over moderate heat. Spray corn

with oil; cook, stirring for 2 minutes.

 

2. Add cumin; cook, stirring, for 30 seconds or until fragrant.

 

3. Transfer to a serving bowl; cool.

 

4. Stir in remaining ingredients (except corn chips). Season to taste

with black pepper.

 

5. Serve with corn chips.

 

 

 

SERVING SUGGESTIONS: Spoon onto nachos or jacket potatoes.

 

 

 

Makes about 2 cups. Serves 4.