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Smoky corn salsa

This smoky corn salsa is an excellent tortilla filler or condiment served with a Mexican meal. It's so easy to make, particularly if you have some leftover grilled corn!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Mexican, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 corn on the cob
  • 1 Tbsp olive oil
  • ½ tsp smoked mild Spanish paprika
  • 1 jalapeño pepper
  • 3 large ripe tomatoes chopped
  • 1 lime juiced
  • 1 handful of coriander leaves
  • 1 shallot onion or ½ red onion
  • Salt & pepper to taste

Method
 

  1. Heat grill or griddle pan to medium-high. Brush the corn with the oil and sprinkle with the paprika. Grill the corn and jalapeño for 10 minutes, turning regularly until the kernels are tender and lightly charred and until the chilli is charred.
  2. 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).
  3. Peel the skin from the jalapeño, remove seeds and chop finely.
  4. 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 jalapeño, just use it raw.
  5. Finely chop the onion and the tomatoes.
  6. Combine corn, jalapeño, tomatoes, lime juice, coriander and red onion in a bowl. Season with salt & pepper to taste. Sprinkle with some paprika.
  7. Serve chilled or at room temperature.