Corn Salsa

Name: Corn Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 1 tbsp. olive oil; 1 tsp. hot smoked paprika; 2 corn on the cobs, see GH TIP; 300 g cherry tomatoes, finely chopped; 1/2 small red onion, finely chopped; 1 medium mango, destoned and finely chopped; 1 fresh jalapeño chilli, deseeded and finely chopped, see intro; Small handful coriander, leaves picked and finely chopped; 1 tbsp. extra virgin olive oil; Juice 2 limes

A lively, fresh salsa you’ll want on the table all summer long. If you can’t find fresh jalapeńo chillies, use a red or green one instead.

By Georgie D'Arcy ColesPublished: 31 January 2024

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This corn salsa would be delicious with our miso honey chicken drummers or tomahawk steak with whipped blue cheese butter.

If you're a fan of this recipe, then we have lots of BBQ recipes for you to try.

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Yields:

8 serving(s)

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Cal/Serv:

Ingredients

1 Tbsp. olive oil
1 tsp. hot smoked paprika
2 corn on the cobs, see GH TIP
300 g cherry tomatoes, finely chopped
1/2 small red onion, finely chopped
1 medium mango, destoned and finely chopped
1 fresh jalapeño chilli, deseeded and finely chopped, see intro
Small handful coriander, leaves picked and finely chopped
1 Tbsp. extra virgin olive oil
Juice 2 limes

Directions

1. Step 1In a small bowl mix the oil and smoked paprika. Brush all over the corn cobs. Barbecue or griddle over high heat for 15min, turning regularly, or until tender and charred. Leave to cool completely.
2. Step 2Slice the kernels off the cobs: hold a cob upright (on its end) on a board and shave off kernels with a large knife. Repeat with second cob.
3. Step 3Put the kernels into a serving bowl and mix in the remaining ingredients and plenty of seasoning. Serve.

GET AHEAD:

Make up to 2 days ahead. Cover and chill.

GH TIP:

For an even speedier recipe, use 397g tin sweetcorn, drained, and start at step 3. If using tinned corn, drain well, heat 1tbsp oil in a frying pan over high heat, add the corn and fry, stirring, until charred and tender. Stir in the paprika and some seasoning; transfer to a plate to cool completely.