Autumnal Corn Salsa Yum Autumnal Corn Salsa Print recipe Print with main photo Print text only Serves 4 Prep time 10 minutes Cook time 5 minutes Total time 15 minutes Dietary Vegan, Vegetarian Meal type Condiment, Side Dish Misc Pre-preparable, Serve Cold Occasion Barbecue, Casual Party, Halloween Region American By author Jane Sarchet If you're firing up the BBQ, try gently grilling the corn rather than blanching it for a wonderful smoky flavour. Ingredients 1 large or 2 medium corn on the cob, (leaves & string removed) 3 large plum tomatoes, finely diced 2 spring onions Small bunch of flat leaf parsley 1 hot chilli, finely sliced (and seeds removed if preferred) 1 tablespoon balsamic vinegar 1/4 teaspoon salt Optional 1 clove smoked garlic, minced Note If you're firing up the BBQ, try gently grilling the corn rather than blanching it for a wonderful smoky flavour. Directions Step 1 Bring a large pan of water to the boil. Carefully drop in the corn cobs, pop on the lid and turn off the heat. Step 2 After three minutes, remove the corn from the water with tongs and pop onto a clean tea towel to drain and cool a little. Step 3 Meanwhile, finely chop the tomatoes, spring onions, parsley, chilli and garlic (if using) and pop into a mixing bowl. Pour over the balsamic vinegar and salt and give a little stir. Step 4 When the corn has cooled enough to handle, hold them upright onto a chopping board and carefully slice the kernels from the cob. Add these to other ingredients, mix well and serve.