Name: Grilled corn and coriander salsa
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8
Ingredients: 3 corn cobs, husks attached; 250 gram cherry tomatoes, quartered; 1 large avocado, finely chopped; 1/3 cup coarsely chopped coriander; 1/2 fresh long red chilli, seeded, finely chopped; 1 small red onion, finely chopped; 2 tablespoon lemon or lime juice; 2 tablespoon vegetable or olive oil

Grilled corn and coriander salsa

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Serves 8

Prep

40M

Cook

15M

Total

55M

Ingredients

3 corn cobs, husks attached

250 gram cherry tomatoes, quartered

1 large avocado, finely chopped

1/3 cup coarsely chopped coriander

1/2 fresh long red chilli, seeded, finely chopped

1 small red onion, finely chopped

2 tablespoon lemon or lime juice

2 tablespoon vegetable or olive oil

Method

1.Place corn in a large bowl of water; place an upturned plate on top of corn to keep it submerged. Stand corn for 30 minutes to soak. Drain.

2.Preheat a barbecue or large char-grill pan over high heat. Add corn. Cook and turn for 10-15 minutes or until cooked. Transfer corn to a heatproof chopping board. Stand for 10 minutes. Remove then discard husks and silk fibres. Using a small sharp knife, cut corn kernels from cobs. Place kernels in a large bowl.

3.Add remaining ingredients; toss to combine. Season. Serve.

You can serve this salsa as a dip with corn chips, or as a side to barbecued fishand barbecued chicken. Try it also in a Mexican wrap with grilled beef.
Note

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Ingredients

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