Grilled sweetcorn salsa

Grilled sweetcorn salsa

A lovely accompaniment to grilled meat or fish and ideal for the BBQ season. Grilling the cobs makes the kernels extra delicious, but you could also use canned.

By , 27 April 2016
Grilled sweetcorn salsa
  • Ready in: 45 mins
  • Serves: 4
  • Price: 98p per serving
Nutritional Info
Each 167g serving contains
  • Fat med
    7.4g
    11%
  • Saturates low
    1g
    5%
  • Sugars low
    4.6g
    5%
  • Salt low
    0.07g
    1%
  • Energy 574KJ 137KCAL
    7%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 344kJ/82kcal.
Ingredients
  • 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
Method
  • 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.