Rather than making a salad I often make corn salsa to serve with dinner because it’s filling, delicious and oh, so pretty. When the harvest of fresh corn cobs comes in I make this salsa with corn roasted on the BBQ but in the depths of winter I add a drop of sunshine to the table using tinned corn that I pan fry to add that roasty, toasty flavour. If there’s any left over it will keep in the fridge for 24 hours.
Serves 2 Adults & 2 Kids
2 corn cobs or 1 large tin of corn
1/2 large red pepper
1 large salad tomato (deseeded)
small bunch of coriander
1/2 tsp salt
- Peel away the husks of the corn and roast on all sides on the BBQ or grill until charred and tender. If using tinned corn, drain away the liquid then add to a hot pan and cook until charred and hot. Toss the corn in the pan often so that it browns but doesn’t burn. Slice the pepper into sections then char on the BBQ or dice and cook in a hot pan to add some char.
- De-seed the tomatoes then chop into similar sizes to the corn. Peel and finely chop the shallots then finely chop the jalapeno (remove the seeds for a less spicy salsa). Chop the coriander and the roasted pepper. Slice the corn away from the cob and into a mixing bowl.
- To the corn add the pepper, tomato, shallots, jalapeno and coriander then sprinkle over the salt and squeeze over the lime. Stir everything to combine and serve.