Corn Salsa

Once upon a time this was a very simple corn salsa, with little more to it than some grilled corn, fresh herbs, and a tiny bit of red onion. Then I added cherry tomatoes, later black beans, and most recently chorizo {although that’s it’s own recipe entirely}. However you like it, crunchy charred corn is a great base for a salsa, so add or leave out whatever you like.

The OG corn salsa



what you need

  • 4 corn cobs husks removed and cleaned
  • one punnet of cherry tomatoes, or a mix of heirloom varieties
  • one can of black beans, rinsed and drained
  • one red chilli, finely chopped {seeds in or out, up to you}
  • one small red onion or one spring onion bulb, finely diced
  • fresh coriander and parsley, finely chopped
  • extra virgin olive oil
  • salt and pepper
  • juice of half a lemon

    Hello cherry tomatoes!

what to do

1. Heat a large griddle pan or fry pan over a high heat. Place the corn cobs in the pan {no oil/butter/fat is needed}, and turning them frequently, grill them like this for about fifteen to twenty minutes. They should look almost barbecued, with some nice charred bits. Leave to cool until you can handle them.

Can’t have it without black beans anymore…

2. Using a sharp knife, stand each cob on it’s end and slice off the kernels. Get as close to the cob as you can. Put all the corn kernels in a large bowl, add the rest of the ingredients then drizzle a little olive oil in. You just want a few tablespoons of the oil to coat it, then season with salt and pepper to taste. Finally squeeze the lemon juice over it and toss well. Enjoy with tacos, barbecue, or on it’s own. It keeps in the fridge for up to two days.

9 thoughts on “Corn Salsa

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