Roasted Sweet Corn Salsa
Serves: 4 as an accompaniment
Preparation time: 15 minutes
Cooking time: 10 to 15 minutes
This vibrant, piquant, chunky salsa goes beautifully with spicy food such as fajitas or as a dip for an Indian banquet. Would also sit well with any kind of barbecued meat or fish. Roasting the corn in a hot, dry pan releases the natural sugars as well as giving a lovely char-grilled note to the salsa.
Half a tin of chopped tomatoes (approx. 200g)
3 spring onions (scallions), chopped finely
1 corn cob, husk removed.
1 small red chilli, chopped finely
Juice from 1/2 lime
Salt and Pepper
1 tbsp Tomato Puree
1/2 tsp Sugar (to taste)
Scant 1/4 tsp Oregano
Cayenne Pepper (optional)
1. Heat a griddle pan until smoking hot.
2. Place the corn cob on the griddle and keep turning until there is a nice colour all over.
3. Using a sharp knife, carefully slice down the cob, removing the kernels.
4. Combine the corn kernels with all the other ingredient into a dish.
5. Season to taste.
6. Add a bit of cayenne if you like it a bit more spicy.
– Add some chopped coriander at the end.
– Store overnight in the refrigerator to allow the flavours to develop.
– Instead of tinned tomatoes, use fresh, de-seeded, skinned ones.
– Also makes a great sandwich or wrap filling or even better, on top of a home-made burger.
– Try it smothered over some nachos and cheese with a big dollop of creme fraiche or guacamole on top.
– You could use tinned sweetcorn if fresh is not available. Simply drain before adding to the pan. Check the label on the tin though as it’s a good idea to keep track of any additional sugar or salt that may be added to the dish.