Cucumber, Corn & Mint Salsa
This fresh salsa makes use of sweet corn and cucumbers that are plentiful during mid- to late-summer—perfect for a hot and lighthearted pre-season game.
Ingredients
2 medium cucumbers
3 ears sweet corn
1 small bunch scallions (white and green parts), chopped
1 to 2 jalapeño peppers, seeds removed, finely chopped (to taste)
1/3 cup coarsely chopped fresh spearmint (do not use dried)
2 cloves garlic, smashed and minced
2 Tbsp. local cold-pressed sunflower oil
Zest and juice of 1 lime
Salt and pepper to taste
Directions
Peel cucumbers, cut in half lengthwise and scoop out seeds with a small spoon. Cut into small dice and place in a medium bowl.
Cook sweet corn (preferably grilled!). Allow to cool, then cut corn off the cob into bowl with cucumbers.
Add all remaining ingredients and adjust seasonings to taste.
Suggestions
Serve with chips or alongside grilled fish, chicken, lamb or vegetables. You can also fold in cubed avocado.
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