This salsa is my go-to when I want a tasty (and FAST) side dish – it goes brilliantly with grilled chicken or fish, but I also love it with a wedge of frittata and salad greens.
It was inspired by a recipe from delicious magazine with a few tweaks – grilling the corn makes a big difference to the taste of the salsa so if you can, do it!
- 4 corn on the cob (if you can’t buy these, a 320g can of sweetcorn will work)
- 1 tbsp of olive oil
- salt and ground black pepper
- half a red onion
- 50g almonds (again if you can get roasted, great) – can use peanuts or cashews if preferred
- 100g / bunch of coriander
- juice of 2 limes
- half a red chilli (optional)
- Pre-heat your grill (oven) or grill pan
- Measure the olive oil onto a dinner plate and add a generous pinch of salt and pepper. Roll each of the cobs in the seasoned oil. (If you’re skipping this step because you’re using tinned corn, drain and rinse the corn, then pat dry and tip into a mixing bowl, then head to step 4).
- Place the cobs onto the grill pan or underneath the grill on a foil lined tray. Grill, turning every 2-3 minutes until slightly charred on each side. The kernels will look juicy, bright yellow and fat when they’re done
- While the cobs are cooking, finely dice the red onion and place in a mixing bowl
- Chop the almonds with a knife until you have tiny pieces and add to the onion
- Finely chop the coriander and chilli (if using) and add to the onion and nuts.
- Once the corn is cooked, take off the heat and set to one side for a few minutes to allow it to cook slightly. When you’re able to, pick up a cob, and using a sharp knife cut from top to bottom, slicing off the kernels. Twist the cob around, repeating until it’s empty, then repeat with the remaining three cobs.
- Add the sweetcorn to the bowl with the juice of two limes, season and mix well to combine all the ingredients
- Pile into a big serving dish and get stuck in!