Grilled sweetcorn salsa

Grilled sweetcorn salsa

Perfect with grilled meat or fish. Grilling the cobs makes the kernels extra delicious, but you could also use canned sweetcorn

, 28 April 2016

(20 votes)

Grilled sweetcorn salsa
  • 45 Mins

  • Serves: 4

  • Price: 98p per serving

Nutritional Info
Each 167g serving contains
  • Energy



    7 %
  • Fat

    7.4 g


    11 %
  • Saturates

    1.0 g


    5 %
  • Sugars

    4.6 g


    5 %
  • Salt



of your 5-a-day
of your reference intake.
Typical energy values per 100g: 343kJ/82kcal.
  • 3 corn on the cobs
  • 2 tbsp olive oil, plus a little for rubbing onto the cobs
  • 1 red pepper, de-seeded and chopped
  • 2 red chillies, de-seeded and finely chopped
  • 3 spring onions, trimmed and chopped
  • Juice of 1 1/2 limes
  • 3 tbsp chopped coriander
  • Pre-heat the grill to medium.

  • Remove any white threads from the cobs, then rub them all over with a little oil.

  • Grill for 10-15 minutes, turning often until the kernels are cooked and starting to brown. Leave to cool for 10 minutes.

  • On a large board, hold a cob upright and run a sharp knife down the length of it, keeping the blade close to the stalk to separate the kernels from the cob.

  • Put the kernels in a bowl and repeat with the other cobs. Allow to cool completely.

  • Add the rest of the oil, red pepper, chilli, onions, lime juice and coriander. Season and stir to mix together.