Roast Corn Salsa

Name: Roast Corn Salsa
Cook time: 30 min
Total time: 30 min
Cuisine: British
Ingredients: 30 g (1¼ oz) coriander, chopped; sea salt and black pepper; sea salt and black pepper; ½ red chilli, deseeded and finely diced; 2 spring onions, finely sliced; 1 red pepper, finely diced; ½ red onion, finely diced; 3 tbsp olive oil; 2 corn on the cob, husks removed

Preparation info

Difficulty
Easy
Ready in
30 min

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Corn salsa is the perfect accomaniment to our corn fritters and huevos rancheros. It’s great with scrambled eggs and cornbread too.

Ingredients

2 corn on the cob, husks removed
3 tbsp olive oil
½ red onion, finely diced

Europe
United Kingdom
London
Brunch
Breakfast
Side dish
Condiment
Gluten-free
Vegan

Method

Preheat the oven to 170°C fan/190°C/375°F/gas 5.

Bring a large pan of water to the boil. Add the corn and cook for 4 minutes, then drain the cobs in a colander. Place the corn on a roasting tray, drizzle with 1 tablespoon of the olive oil and season.