Almost everyone loves Mexican food. So we were thrilled when our resident Texan Jaimini Patel agreed to serve as a Celebrity Chef for our “Tex-Mex” event called “A Taste of Mexicana.” Jaimini showed us how to make a whole menu of mouth-watering dishes, but the crowd favorites were her easy-to-make appetizers. This Corn Salsa, just like the Tomato, Onion and Cilantro Salsa, takes very little time to make but it is big on flavor. Try it at home for your next party and revel in the compliments!

Ingredients:

Corn on the cob-2

Chopped Red bell Pepper - 1 tbsp

Chopped Tomatoes - 1 tbsp

Chopped Onion - 2 tbsp

Red and Green Jalapenos - 1 to 2 each

Lime juice - ½ lime

Salt and Pepper - As per taste (¼ to ½ tsp)

Red chilli powder - ¼ - ½ tsp

Cilantro - 2 tbsp

Serves 8

Directions:

Brush the corn with vegetable oil. Roast over a flame until done.

Roast the jalapenos until slightly charred all over and place them in a bag.

Remove the corn kernels off the cob with a knife.

Remove the skin off the jalapenos and give them a fine chop.

Add the jalapenos to the corn and rest of the ingredients.