Sunday, 12 August 2012

Roasted Corn and Tomato Salsa

This was a great accompaniment to some grilled fillets of mackerel last night.  The limey chilli flavour cut through the oiliness of the fish perfectly.  I removed the husk and silk from a fresh ear of corn and rubbed it in olive oil.  Then, it was roasted under a hot grill for about 10 minutes, turning every few minutes, until lightly toasted and the kernels are tender.  Allow to cool, before stripping the kernels off with a sharp knife, run from top to bottom of the corn head whilst holding it upright on a board.  Meanwhile, finely dice 4 cherry or 2 ordinary tomatoes and add to the corn kernels in a bowl.  Finely chop a small red onion or some spring onions and add to the corn and tomato.  Squeeze in the juice from a large lime, a couple of shakes of Tobasco sauce and a good bunch of coriander leaves, finely chopped.  Season to taste with salt - it needs quite a bit - and half a teaspoon of sugar if it is too acidic for you.  Allow to sit for half-an-hour, then serve with whatever you like - mackerel, grilled salmon, sausages, steak, chicken breast, griddled aubergine or courgettes, courgette fritters, or slices of grilled haloumi cheese.  Or just as a dip with tortilla chips.

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