BBQ Sweetcorn Salsa Recipe

This is an excellent way to use corn-on-the-cobs that didn’t fully pollinate – you can parboil the whole cobs (leaves peeled off) and then slice off the corn kernels and cook them indoors, or bbq the corn and then cut them off to make the salsa while someone else is barbecuing the rest of your food!

Ingredients

  • 1 cup corn kernels, parboiled
  • 3 spring onions, finely sliced
  • 1 clove garlic, crushed
  • zest of half lime
  • pinch of chilli flakes, seasalt and pepper
  • 1 handful coriander leaves (and flowers for garnish) chopped

Method

  1. Blacken the corn by either slicing off the kernels and frying on a high heat in a little oil in a non-stick pan for 5 mins, stirring often, or by barbecuing the cobs and then slicing off the kernels once blackened.
  2. If frying, add the garlic and spring onions to the pan and cook for 2 mins. (or, fry the barbecued kernels together with the garlic and spring onions for 2 mins)
  3. Remove from the heat, and mix together with the remaining ingredients in a separate bowl and serve with coriander flowers as garnish.