Best Charred Sweetcorn Salsa Recipes
CHARRED SWEETCORN SALSA
Griddle corn on the cobs then toss with lime juice, avocado and red onion for a sweet and smoky side dish
Provided by Cassie Best
Categories Side dish
Time 25m
Yield Serves 8 as a side
Number Of Ingredients 7
Steps:
- Heat a griddle pan. Cook the corn on the cobs in the hot pan, brushing with the olive oil and seasoning as they cook. Turn the corns now and then, until cooked with nice charred lines, about 10 mins. Once cooked, transfer to a plate and leave to cool.
- Halve the avocados and remove the stones. Peel, then cut into chunky pieces. Toss through the half of the lime juice and zest.
- Hold the corn firmly on a chopping board and cut away the kernels. Mix the avocado with the sweetcorn and red onion, coriander leaves, a good pinch of salt and the remaining lime juice and zest. Keep chilled until ready to serve.
Nutrition Facts : Calories 176 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CHARRED SWEETCORN SALSA
Steps:
- Heat the oil in a large cast-iron skillet over medium high heat until it starts to shimmer, then add the corn. Flip with tongs until just beginning to char on all sides, about 10 minutes. Remove from the pan and allow to cool until manageable to touch. Cut the kernels off the cob and add to a medium bowl.
- Add the tomatoes, lime juice, cilantro and jalapeños and fold gently to combine. Season with salt and pepper.
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