Potato and corn salsa

Potato and corn salsa

By
From
Hungry For That
Serves
6-8
Photographer
Lauren Bamford

Ingredients

Quantity Ingredient
4 corn cobs
150ml canola oil
2 potatoes, unpeeled and diced
salt
1 teaspoon fresh ginger, finely grated
1 tablespoon olive oil
1 tablespoon lemon juice, plus more to taste
1/4 cup coriander leaves, chopped
1/2 white onion, diced

Method

  1. Bring a saucepan of water to the boil. Cook the corn for 10–12 minutes, then drain and let cool. Slice off the kernels.
  2. Heat the canola oil in a frying pan or saucepan over a low–medium heat. Fry the potatoes, stirring occasionally, for 15 minutes or until crispy. Let cool and sprinkle over a little salt.
  3. Whisk together the ginger, olive oil and lemon juice.
  4. Mix together the corn, potatoes, coriander and onion and the ginger dressing in a bowl. Add more lemon juice if needed and serve.
Tags:
American
foodtruck
food-truck
food
truck
party
entertaining
Mexican
Hungry
for
That
Raph
Rashid
Beatbox
Taco Truck
All Day Donuts
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