Corn Salsa

This side dish is as easy to make as it is colourful and healthy. I originally came up with this as an accompaniment for my pulled pork burritos, but it more than stands on it’s own and I have enjoyed it for dinner many times minus tacos or burritos. You can go with just corn or corn and tomato but my ultimate version has corn, cherry tomatoes, and black beans.


what you need

  • 4 corn cobs husks removed and cleaned
  • one punnet of cherry tomatoes, or a mix of heirloom varieties
  • one can of black beans, rinsed and drained
  • one red chilli, finely chopped {seeds in or out, up to you}
  • one small red onion or one spring onion bulb, finely diced
  • fresh coriander and parsley, finely chopped
  • extra virgin olive oil
  • salt and pepper
  • juice of half a lemon

what to do

1. Heat a large griddle pan or fry pan over a high heat. Place the corn cobs in the pan {no oil/butter/fat is needed}, and turning them frequently, grill them like this for about fifteen to twenty minutes. They should look almost barbecued, with some nice charred bits. Leave to cool until you can handle them.

2. Using a sharp knife, stand each cob on it’s end and slice off the kernels. Get as close to the cob as you can. Put all the corn kernels in a large bowl, add the rest of the ingredients then drizzle a little olive oil in. You just want a few tablespoons of the oil to coat it, then season with salt and pepper to taste. Finally squeeze the lemon juice over it and toss well. Enjoy with tacos, barbecue, or on it’s own. It keeps in the fridge for up to two days.

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