Toasted Sweetcorn Salsa (Mexico)

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Toasted Sweetcorn Salsa (Mexico)

 

2 cobs sweetcorn, stripped of husks, threads

1/2 red pepper, very finely chopped

1/2 medium red onion, finely chopped

2 large firm tomatoes, skinned, deseeded, chopped

2 tbsps. chopped fresh corriander

2 tbsps. fresh lime juice

hot sauce

salt and pepper

a little olive oil

 

Preheat the grill to its highest setting, then rub the corn kernels with a

trace of olive oil. Place them under the grill and toast for about 8 minutes,

turning occasionally.

When cool enough to handle hold each one firmly in a cloth and scrape off all

the kernels using your sharpest knife.

Mix kernels with all other ingredients and leave for at least 1/2 hour before

serving. Serves 4.

 

 

 

 

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