chargrilled corn salsa

Mum and Dad gave Bearhands and I a chest smoker for Christmas a few years ago.

We’re enjoying experimenting with different meats and smoking styles. Plus grass farmers love to joke about “smoking joints”!

Our favourites so far are brisket, ribs and smoked salmon.

Smoked meats always have a really rich flavour, so I try to serve them with a fresh, crunchy side.

Pulled brisket and homemade coleslaw on a white roll is a great way to please a crowd, but for Bearhands’ birthday I wanted to do something a little special.

So I grabbed out the (long-neglected) griddle pan and made some chargrilled corn salsa.

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chargrilled corn salsa

Prep 10 mins

Cook 15 mins

Total 25 mins

Author Amanda Smyth | Cooker and a Looker

Yield 8-10 sides

The fresh flavours in this corn salsa make it a perfect complement to smoked and barbecued meats.

Ingredients

4 cobs of corn

1/2 long red chilli (deseeded)

1/2 bunch coriander

4 spring onions

1/2 red onion

3 tomatoes (deseeded)*

2 limes

1 tbs olive oil

salt and pepper to taste

Instructions

Heat a griddle pan to a medium heat and chargrill the corn cobs until slightly blackened.

Once cooled, slice the corn from the cob and place in a large bowl.

Finely dice the chilli, red onion and tomatoes. Pick the coriander from the stems and tear the leaves into smaller pieces. Combine the chilli, red onion, tomatoes and coriander with the corn.

Squeeze the limes and pour the juice and olive oil into the bowl. Stir.

Taste and season accordingly.

Notes

*If deseeding tomatoes seems like a horrible waste to you (it always does to me), save the seeds in a small container in the freezer to include in your next spaghetti bolognaise or pasta sauce. 

Courses Side

Cuisine Salad

Each year, I let the girls choose what birthday cake we will make Daddy. So, inspired by our own pool construction, we finished lunch off with a pool cake!

are you a ‘smoker’?