Autumnal Corn Salsa
Print recipe
| 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. |
