Baby Corn Salsa

To me, salsa is a versatile food ‘coz anything can go into it as long as the basics are followed for that fresh taste.

Baby Corn salsa happened as an establishment of my longtime  longing to make some tacos, and there couldn’t have been a better timing when I found these fresh, tender and very light baby corns in a store along with a rare citing in our place – red bell peppers. I lightly sautéed the red bell peppers to replace the jalapenos, usually added in a salsa. The sautéing was done to get rid of the raw taste of the peppers which otherwise my kids would reject. Recipe time.

Baby corn – 4

Tomato, chopped – 2 medium

Onion, chopped – 2 tbsp

Garlic, chopped – 1 clove

Lemon juice – 2 tbsp

Red bell pepper (sauted in a tsp of oil) – 2 tbsp or jalapeno, chopped – 1 tbsp

Coriander leaves / cilantro, chopped – 2 tbsp

Salt – to taste

the method

Blanch the baby corns – Boil water (just adequate to immerse the corn) with salt. Place the baby corn in the boiling water for 2-3 minutes. Remove from water. Cool and cut it into preferred shape.

In a bowl mix together, the chopped tomatoes, red bell pepper, onion, garlic, coriander, lemon juice, baby corn and salt. Serve it in tacos or as you please. This can also be served as a salad.