Yield 8-10 sides
The fresh flavours in this corn salsa make it a perfect complement to smoked and barbecued meats.
4 cobs of corn
1/2 long red chilli (deseeded)
1/2 bunch coriander
4 spring onions
1/2 red onion
3 tomatoes (deseeded)*
1 tbs olive oil
salt and pepper to taste
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.
*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.
Recipe by Cooker and a Looker - Australian Home Cooking at https://cookerandalooker.com/chargrilled-corn-salsa/