By Max Halley and Ben Benton
God bless sweetcorn. As well as all it’s normal charms you can also burn it a bit to enhance its sweet and delicious flavour. This salsa could have a kind of Frankie & Benny’s fried platter vibe about it, but in the right hands, it becomes this amazing salsa that a wizened Mexican grandma might serve on the side of her quesadillas. We serve it with barbacoa beef and it couldn’t be happier.