For a healthy BBQ side dish that’s full of flavour, try this tangy Mexican Grilled Corn Salsa. Throw together juicy tomatoes, sweet and smoky corn, crunchy red onion and add a kick with jalepeños – add more if you like it hot.
- Take a griddle pan large enough to fit the corn cobs in side by side, and put it over a medium-high heat.
- Once hot, place the corn in the pan and grill for 15 minutes, turning regularly with tongs to make sure they cook evenly. Don’t worry about a few charred kernels – they’ll add a slightly smoky flavour.
- To test, use a fork to pierce a kernel – it should be tender and juicy. Remove from the heat and leave to cool.
- On a chopping board, tip each corn cob up vertically and use a sharp knife to slice off the corn. Tip into a large mixing bowl.
- Combine the lime juice, olive oil, salt, pepper and dried coriander (if using) and mix well.
- Finely dice the red onion and tomatoes and pop them in the bowl with the corn. Cut the jalepeño peppers as finely as you can, and add them along with the chopped fresh coriander. Pour over the lime juice mixture, and set aside to soak up the flavour.
- If sharing, tip the salsa into a big bowl, serve with tortilla chips, and let everyone dig in. Also great as a side dish to BBQ meat or veggie skewers, spicy rice or black