Fiery Roasted Corn Salsa
This roasted corn salsa really packs a punch. It’s not for the fainthearted but will make a fantastic addition to your Mexican meal.
Last week I posted a recipe for a Cool Mango Salsa. Ever since Jon has lost his tolerance for spice I’ve been serving up the soothing salsa alongside our Mexican feasts. I am a huge chilli fan and love all things spicy so I always have to make a spicy salsa just for me.
Jon also has a couple of food allergies, they are only mild but it means I often miss out on eating some of my favourite foods – like sweetcorn! So whenever we cook for friends I always take the opportunity to whip up this fiery sweetcorn salsa. Poor Jon gets none but it means all the more for me!
Creating extra flavour
The beauty of salsas is that usually they are a case of chopping up a bunch of crisp, fresh veggies, seasoning well and combining with something citrus-y. But, for this salsa there’s an extra step required which takes it from OK to awesome – charring the corn.
There are a couple of ways you can elevate your sweetcorn – if you’ve got the BBQ fired up then add a cob or two to the grill, or cook over a naked flame on the gas hob. If sweetcorn isn’t in season then you can heat tinned sweetcorn kernels in a griddle pan until starting to blacken, or you can spread them out on an oven tray an roast them in the oven until they begin to char.
You will be amazed at just how much of a difference it makes if you roast the corn before adding it to the salsa.
More salivating salsas
The Recipe
Fiery Roasted Corn Salsa
This sweet and spicy corn salsa really packs a punch! Serve it alongside all of your favourite Mexican dishes.
Ingredients
- 200 grams sweetcorn kernels (or 1 corn on the cob)
- 1 lime juice only
- 2 handfuls cherry tomatoes roughly chopped
- 1 large pinch salt
- 1 red bell pepper diced
- 1 clove garlic crushed
- 1 handful coriander including stalks, roughly chopped
- 2 chillis sliced
Instructions
-
Spread the sweetcorn kernels in a griddle pan and heat on a high heat for 5 minutes before giving them a shake and cooking for another 5 minutes until they are lightly charred.
-
Allow the sweetcorn to cool before combining in a bowl with the remaining ingredients.
-
Leave the salsa to rest for at least 2 hours before serving.
Serve it with…
Pin it for later!
Oh I love this recipe. I am going to try it on my tacos next time I make them. Sharing!