Fresh corn and capsicum relish

Char-grilling the corn adds extra flavour to this low carb salsa.

Ingredients:

  • 2 cobs of corn
  • 1 tablespoon olive oil
  • 1 red capsicum, finely chopped
  • 1 tablespoon finely diced red onion
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons chopped coriander
  • 1 1/2 tablespoons olive oil
  • salt and freshly ground black pepper
  1. Brush corn with olive oil and cook on a barbecue or grill plate until coloured all over.
  2. Allow to cool enough to handle and then scrape the kernels off with the blade of a knife.
  3. In a bowl combine corn with red onion, balsamic vinegar, coriander and olive oil.
  4. Season to taste with salt and freshly ground black pepper and refrigerate for at least 1 hour for flavours to merge. Serve with grilled chicken.

 

Recipe supplied courtesy of www.foodlovers.co.nz

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