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Barbecued Sweetcorn Salsa
Serve this succulent salsa with grilled gammon or pork, or with smoked meats. The char-grilled corn cob makes the salsa particularly flavoursome.
Ingredients
2 corn cobs
30ml/2 tbsp melted butter
4 tomatoes
6 spring onions, finely chopped
1 garlic clove, finely chopped
30ml/2 tbsp lemon juice
30ml/2 tbsp olive oil
Red Tabasco sauce, to taste
Salt and freshly ground black pepper
Details
Serves: 4
Method
1. Remove the husks and silks from the corn cobs. Brush with the melted butter and gently barbecue or grill them for about 20 minutes, turning occasionally, until tender and charred.
2. To remove the kernels, stand each cob upright on a chopping board and use a large, heavy knife to slice down the length of the cob. Put the kernels in a mixing bowl.
3. Skewer the tomatoes and hold over the barbecue or grill for about 2 minutes, turning, until the skin splits and wrinkles. Slip off the skins and dice the flesh. Add to the sweetcorn with the spring onions and chopped garlic.
4. Stir the lemon juice and olive oil together, adding Tabasco, salt and black pepper to taste. Pour over the salsa, stir well, cover and leave to marinate at room temperature for 1-2 hours before serving.
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