Sweet-corn Salsa

This salsa uses raw corn which is one of my favourite ways to eat corn, as it is so sweet and juicy. In saying this corn has to be very fresh to eat it raw – that means no more than 2-3 days old. This is hard to gauge when buying from the supermarket so where you can source corn direct from the grower at a farmers market or even better grow it yourself.

Prep time: 15 minutes
  • 1 fresh corn cob
  • 1 vine-ripened tomato, diced
  • 1/2 small red onion, diced (optional)
  • 1 avocado, diced
  • 1 garlic clove, chopped
  • juice of 1 lime or lemon, to taste
  • Handful of coriander or parsley, chopped
  • Pinch of cayenne to taste
  • sea salt to season

Remove the papery husks from the corncobs. Using a sharp knife cut off the kernels as close to the cob as possible. Place in a bowl with the remaining ingredients and combine separating the kernels if they are bunched together. Adjust seasoning with salt and lime juice. Serve with unflavored corn chips (most commercial corn chips use MSG as a flavour enhancer) or double the recipe and serve as a salad to accompany grilled fish.

Variation: brush the corn with olive oil and barbeque or grill, turning frequently until golden, about 10 minutes.

Tip: To dice avocado, cut in half and remove the stone. On each half score a crisscross pattern through to the skin and use a large spoon to scoop out the diced flesh.