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Corn chips with red salsa and green salsa

With Michael van der Elzen

Serves 4


5 fresh corn cobs
juice 1 lime
pinch salt
1/2 cup flax seeds


Preheat oven to 120C.

Take kernels off corn cobs and place in a food processor and process.  Add lime juice and salt. Remove and place in a bowl.  Add flax seeds and mix to form a batter. 

Spread the mixture 3-4 cm thick on silicon baking sheets.  Place in preheated oven and leave overnight.

Cut into triangles. Re-toast in oven preheated to 180C.

Cook 3-4 minutes or until golden brown.

Cool and store in airtight container.

Serve with red salsa and green salsa.

Green salsa

3 green chillies
1 tomato
2 cloves garlic, peeled
pinch salt
7 canned tomatillos, drained and chopped
1/2 cup coriander leaves

Blend the chillies, tomato, garlic and salt together in a food processor.  Add tomatillos and coriander and pulse to make a salsa.

Red Salsa

4 tomatoes
1/2 onion
2 cloves garlic, peeled
10 red chillies, halved and deseeded
pinch salt

Heat a heavy-based pan and char grill tomatoes, onion and garlic.  Transfer to a food processor.

Lightly brown the chillies and add to the food processor bowl with the salt.

Blend ingredients together.

(TX: 17 June 2011)