I love traditional Pico de Gallo salsa, but this charred corn salsa is a really lovely alternative (or addition!) to a Mexican meal.
The corn is simply charred on a griddle for 15 minutes, to give it a lovely golden outside and a delicious flavour. It's then combined with the usual salsa ingredients of red onion, tomato, chilli, garlic, coriander, lime and olive oil.
We like to serve it as a side with chicken tacos, or as part of a selection of summer salads.
2 corn on the cob
½ small red onion
1 large tomato
½ - 2 green chillis (to taste)
1 clove of garlic
1 lime
Handful of fresh coriander (to taste)
2 tablespoons of extra virgin olive oil
Seasoning
- Heat a griddle pan over a medium heat. Once the pan is hot, cook the corn for 15 minutes, turning regularly, until the corn is charred and delicious.
- Remove the corn from the griddle and set aside to cool.
- Cut the tomato into quarters and remove the seeds. Dice the tomato and place in a bowl.
- Remove the seeds from the chilli and then finely dice, before adding to the tomatoes. (Start with ½ a chilli and then adjust to taste when the salsa is made).
- Peel the onion and cut into small dice.
- Finely chop the coriander, including the stalks.
- Stir the onion and coriander into the tomato mix.
- Peel the garlic and either finely chop or grate into the salsa (I use a microplane grater).
- Place the corn on one end, and then using a sharp knife, cut down the cobs to release the corn kernels. Add to the salsa.
- Roll the lime on a hard surface (helps to release the juices) and then juice and pour into the salsa along with the extra virgin olive oil.
- Season.
- Mix well and then adjust the heat and seasoning to taste.
