Corn & Jalapeño Salsa
Corn & Jalapeño Salsa
Flavours will develop over 10-15 minutes, so it’s good to do in advance of serving with the main dish.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 2 corn cobs, husks & silks removed
- ½ bunch coriander, finely chopped
- 2 jalapeño chillies, finely chopped
- 1 lime, juiced
- 2 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp ground coriander
Method
- Lightly oil the cobs of corn with half the olive oil, then roast on a high temperature until lightly toasted and showing some signs of caramelisation.
- Remove and allow to cool.
- Cut the kernels off the cobs and mix with all other ingredients.
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