Guest guest Posted November 14, 2009 Report Share Posted November 14, 2009 Corn & Capsicum (Bell Pepper) Salsa 125 g (4 1/2 oz) can corn kernels, rinsed 1 small red capsicum (bell pepper), finely chopped 8 teaspoons chopped fresh coriander (cilantro) 4 teaspoon lemon juice Combine all ingredients in a small bowl. TIP: You can use cooked fresh corn in season. Here's how to remove kernels. Hold the cob vertically on chopping board; then, using a small sharp knife, slice down length of cob. Makes 1 1/2 cups. Quote Link to comment Share on other sites More sharing options...
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