Salsa goes well with grilled fish and seafood. This recipe is a twist of the classic tomato salsa. It can be served both warm and cold.
Finely chop peppers and red onion and thinly slice garlic.
Pan-fry corn in olive oil for 1-2 minutes.
Add pepper, red onion and garlic and let simmer until the onion is soft.
Mix with lemon juice and coriander leaves.
Season with salt and pepper to taste.