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Corn and capsicum salsa

  • 0:15 Prep
  • 0:15 Cook
  • 6 Servings


  • 2 corn cobs, husks and silk removed
  • 2 teaspoons olive oil
  • 180g bought chargrilled red capsicum, drained on paper towel, sliced
  • 1/2 cup loosely packed chopped fresh coriander
  • 1 ripe tomato, chopped
  • 3 green shallots, trimmed, finely chopped
  • Salt
  • Freshly ground pepper
  • 2 tablespoons lemon juice


  • 1
    Brush corn cobs with 1 teaspoon of the oil. Heat chargrill pan on medium-high. Cook corn on preheated chargrill, turning often, for 15 minutes or until lightly charred and tender. Set aside for 20 minutes to cool.
  • 2
    Use a sharp knife to cut lengthways down the cobs to remove the kernels. Place kernels in a bowl.
  • 3
    Add remaining oil, peppers, coriander, tomato, green shallots, salt, pepper and juice. Toss well to combine. Transfer to a serving dish.

Source: taste.com.au


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