Mango and Corn Salsa with Feta Cheese! Easy, tasty & healthy snack recipe | #timsistastytable

Boil 1.5 cups of water with ½ tsp salt.

Add 250 g frozen corn kernels and stir.

Boil for 7-8 minutes on low medium flame until corn kernels start turning soft.

Switch off the gas and allow the corn to cool down.

Pass the boiled corn kernels through a strainer to discard the water and set aside covered.

In a large bowl, add 2 tbsp diced red capsicum, 1 finely chopped medium red onion, and 1 large mango cut into small chunks.

Add 2-3 tbsp finely chopped fresh coriander leaves and the cold boiled corn kernels.

Season with salt to taste, ¼ tsp black pepper powder, 1.5 tsp lime juice, and 1 tsp honey.

Combine well and cover to refrigerate for 10-15 minutes before serving.

Transfer to a serving bowl/plate and top with 3 tbsp crumbled feta cheese.

Decorate with nachos and serve.

Equipment Needed

Spice Level:

Dietary