RCI-SC.005.0177.001
Toasted Sweetcorn Salsa
Toasted Sweetcorn Salsa
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- cobs Sweetcorn2 unit
- red pepper½ unitvery finely chopped
- red onion½ mediumvery finely chopped
- firm tomatoes2 largeskinned, deseeded and chopped
- 2 Tbsp
- 2 Tbsp
- a few drops of tabasco (optional)1 unit
- 1 unit
- 1 unit
Method
1
Remove the kernels from the sweetcorn cobs by holding each cob upright and carefully cutting downward with a sharp knife to strip away all the corn.
2
Heat a large dry skillet or cast-iron pan over medium-high heat without adding any oil.
3
Add the sweetcorn kernels to the hot pan and toast, stirring occasionally, until golden brown and slightly charred in places.
8 minutes
4
Transfer the toasted corn to a bowl and let it cool for 2-3 minutes.
5
Add the very finely chopped red pepper and red onion to the cooled corn, stirring gently to combine.
6
Fold in the chopped tomatoes and fresh coriander until well distributed throughout the mixture.
7
Drizzle the fresh lime juice over the salsa and add a light pour of olive oil, stirring to coat evenly.
8
Season with salt and freshly milled black pepper to taste, then add a few drops of tabasco if desired for heat.
9
Let the salsa rest for 5-10 minutes before serving to allow the flavours to meld together.