Grilled sweetcorn salsa
- 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.