Grilled corn salsa with mango and feta

This golden, summery salsa is sunshine in a bowl and it’s packed with flavor. There’s a perfect balance of salty, sweet and savory with diced mango, chunks of feta and a chilli panko crumb seasoned with tajin.

It’s so easy to make. Simply grill corn, chop all salsa ingredients and add to a bowl. Toast panko and mix through tajin. Crumble over top salsa. Invite friends over and drink margaritas.

It’s perfect for a summer BBQ or any get together. Make sure to enjoy with tortilla chips!

Ingredients:

3 corn on the cobb, grilled

1/2 an avocado, diced

1 mango, diced

4 spring onion stalks, both white and green chopped (mine were slightly purple - if you’re wondering about the purple spots in the photo! it’s not red onion!)

juice of 1 lime

1 jalapeno, diced

handful of cilantro, chopped

1/2 block of feta, about 90g

1 tsp tajin

1 cup panko breadcrumbs

2 tbsp olive oil

pinch of flakey salt

Method:

Grill corn on the cobb and slice off kernels straight into a bowl. Let cool — if not already. Chop all salad ingredients and add straight to the bowl — spring onion, cilantro, jalapeno, mango, avocado and mix until incorporated. Drizzle in 1 tbsp olive oil and the juice of 1 lime. Set aside.

In a small pan, add 1 tbsp olive oil and panko breadcrumbs. Toast over medium heat until light golden. Turn off the heat, add in tajin and mix to incorporate. Careful not to heat the tajin, it burns super easily. Just add it in once the panko is toasted and off the heat.

Add the corn salsa to a serving bowl, crumble over feta then panko crumbs. Garnish with flakey salt and a drizzle of olive oil. Dig in with chips!