Mexican salsa

Excite you taste buds with this fresh and zesty Mexican salsa- full of flavour and super tasty, this Mexican classic will be a favourite in no time!

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Mexican salsa
  • 20 gram butter
  • 1 corn cob, peeled, husk removed
  • 1 avocado, chopped
  • 1 red capsicum, finely chopped
  • 2 small red radishes, scrubbed, sliced, cut into short matchsticks
  • 1 red capsicum, finely chopped
  • 400 gram can black beans, rinsed
  • 1 tablespoon vegetable or olive oil
  • 1/2 teaspoon mexican chilli powder
  • 1 tablespoon lemon juice
  • 2 tablespoon chopped coriander


Mexican salsa
  • 1
    Spread butter all over corn. Season. Wrap in foil to enclose. Preheat a char-grill to high. Cook and turn corn for 15 minutes or until tender. Stand for 10 minutes. Using a small, sharp knife, cut down length of cob to remove kernels.
  • 2
    Combine corn and remaining ingredients in a glass bowl. Serve.


Add lemon juice and coriander just before serving. Serve salsa with roast chicken, grilled chicken, grilled beef steaks, pork sausages or grilled fish. You may make salsa up to 1 day ahead. Store in an airtight container in the fridge.