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Corn and capsicum salsa
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Enhance salsa with smoky char-grilled corn for bold flavor.
Ingredients:
  • 2 corn cobs, husks and silk removed
  • 9.20 gm olive oil
  • 180g bought chargrilled red capsicum, drained on paper towel, sliced
  • 125.00 ml loosely packed chopped fresh coriander
  • 1 ripe tomato, chopped
  • 3 green shallots, trimmed, finely chopped
  • Salt
  • Freshly ground pepper
  • 42.00 gm lemon juice
Instructions:
  • Coat corn cobs evenly with 1 teaspoon of oil. Preheat chargrill pan over medium-high heat. Grill corn, turning frequently, for 15 minutes until charred and tender. Allow to cool for 20 minutes before serving.
  • With a sharp knife, slice down the cobs to remove the kernels and transfer them to a bowl.
  • Drizzle in the remaining oil, then add the peppers, coriander, tomato, green shallots, salt, pepper, and juice. Mix everything together thoroughly. Transfer the vibrant dish to a serving platter.

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