Name: Corn, bean and jalapeno salsa with corn chips
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 2 (about 550g) corn cobs, husks and silk removed; 1 x 300g can red kidney beans, rinsed, drained; 1 small red onion, halved, finely chopped; 70g (1/3 cup) pickled sliced jalapeno chillies, drained (1 tbsp brine reserved), roughly chopped; 40.00 ml coarsely chopped fresh coriander; 27.60 gm vegetable oil; Salt & freshly ground black pepper; 1 x 230g pkt plain corn chips; 125g (1/2 cup) extra-light sour cream

Corn, bean and jalapeno salsa with corn chips

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Kick off your fiesta with zesty salsa and crunchy corn chips.

Ingredients:

2 (about 550g) corn cobs, husks and silk removed
1 x 300g can red kidney beans, rinsed, drained
1 small red onion, halved, finely chopped
70g (1/3 cup) pickled sliced jalapeno chillies, drained (1 tbsp brine reserved), roughly chopped
40.00 ml coarsely chopped fresh coriander
27.60 gm vegetable oil
Salt & freshly ground black pepper
1 x 230g pkt plain corn chips
125g (1/2 cup) extra-light sour cream

Instructions:

Use a small, sharp knife to cut along the length of each corn cob near the core to easily remove the kernels.
Boil corn kernels in a pot of salted water for 3-4 minutes until tender. Immediately cool in cold water and then drain well.
In a bowl, mix together the corn, beans, onion, jalapeno chilies, cilantro, oil, and jalapeno brine. Season with salt and pepper to taste.
Enjoy the salsa with corn chips and a dollop of sour cream.

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