Mexican Salsa

Mexican Salsa
Enjoy a taste of Mexico with this everyday salsa recipe

Tossed with avocado, tomatoes and plenty of lemon or lime juice this vegan salad can be served as a side or main dish.

Recipe Author:

Ruby De Grut


  • 5 corn cobs, husks removed
  • 1 tsp minced garlic
  • 1 Tbsp olive oil
  • 1 red onion thinly sliced
  • 2 chillies finely sliced, seeds removed
  • 1 avocado cut into chunks
  • 1 large bunch of coriander roughly chopped
  • 1 cup of cooked quinoa (optional)
  • 1 tsp salt and freshly ground pepper
  • A big squeeze of fresh lime or lemon juice
  • 1 ½ cups cherry tomatoes cut into quarters
View Method Mexican Salsa


  1. Prepare quinoa as instructed on the packet (optional).
  2. Mix garlic and oil with a pinch of salt in a bowl and set aside.
  3. Using a grill on medium to high heat, cook the corn cobs until charred (approximately 5 minutes). Brush the cobs with the garlic and oil mix in between to help the char process.
  4. When cooled, transfer the corn cobs to a chopping board and carefully slice the corn off the cob.
  5. If using quinoa put into a wide bowl and add the red onion, chilli, avocado and tomatoes.
  6. Stir through the corn, coriander and squeeze over the lemon or lime juice.
View Ingredients Mexican Salsa
View Method Mexican Salsa
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