Background
This smoky corn salsa is an excellent tortilla filler or condiment servedΒ withΒ a Mexican meal. It's so easy to make, particularly if you have some leftover grilled corn!
Ingredients
- 1 corn on the cob
- 1 Tbsp olive oil
- Β½ tsp smoked mild Spanish paprika
- 1 jalapeΓ±o pepper
- 3 large ripe tomatoes, chopped
- 1 lime, juiced
- 1 handful of coriander leaves
- 1 shallot onion or Β½ red onion
- Salt & pepper to taste
Instructions
- Heat grill or griddle pan to medium-high. Brush the corn with the oil and sprinkle with the paprika. Grill the corn and jalapeΓ±o for 10 minutes, turning regularly until the kernels are tender and lightly charred and until the chilli is charred.
- Let it cool, then remove the kernels off the cobs by using a sharp knife (stand it firmly on a chopping board run the knife downwards).
- Peel the skin from the jalapeΓ±o, remove seeds and chop finely.
- If using leftover grilled corn - remove the kernels off the cob and mix them with a little olive oil and a couple of pinches of paprika. In this case you don't need to grill the jalapeΓ±o, just use it raw.
- Finely chop the onion and the tomatoes.
- Combine corn, jalapeΓ±o, tomatoes, lime juice, coriander and red onion in a bowl. Season with salt & pepper to taste. Sprinkle with some paprika.
- Serve chilled or at room temperature.
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Categories
- Meal Type: - Barbecue - Fast Food - Grill - Leftovers - Lunch - Quick & Easy - Salad - Side - Snacks
- Cuisines: - Mexican - Tex-Mex
- Occasions: - Bonfire Night
- Ingredients: - Corn or Maize - Other Vegetables
- Health and Diet: - Dairy Free - Diabetic - Gluten Free - Healthy - High Fibre - Vegan
- Skill Levels: - Easy
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