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| Toasted Corn Salsa |
A great accompaniment to barbecued salmon or your favorite crab cakes
Ingredients
2 ears of corn, husked
peanut oil
1/2 red bell pepper, diced
1/2 red onion, diced
2 large summer tomatoes, skinned, seeded and chopped
2 tablespoons chopped flat leaf parsley
2 tablespoons fresh lime juice
Tabasco to taste
coarse salt
freshly ground black pepper
Method
Pre-heat the grill to its highest setting. Rub the corn with a bit of peanut oil. Place them
under the grill and toast them for roughly 8 minutes, turning them from time to time so
that they toast evenly. When they're cool enough to handle, hold each one firmly with a
cloth and scrape off all the kernels using your sharpest knife.
Mix these together with all the other ingredients, taste to check the seasoning and serve
as desired.
Ingredients
2 ears of corn, husked
peanut oil
1/2 red bell pepper, diced
1/2 red onion, diced
2 large summer tomatoes, skinned, seeded and chopped
2 tablespoons chopped flat leaf parsley
2 tablespoons fresh lime juice
Tabasco to taste
coarse salt
freshly ground black pepper
Method
Pre-heat the grill to its highest setting. Rub the corn with a bit of peanut oil. Place them
under the grill and toast them for roughly 8 minutes, turning them from time to time so
that they toast evenly. When they're cool enough to handle, hold each one firmly with a
cloth and scrape off all the kernels using your sharpest knife.
Mix these together with all the other ingredients, taste to check the seasoning and serve
as desired.
