Fresh corn and capsicum relish

Char-grill your homegrown corn to add extra flavour to this low carb salsa. Perfect over the summer season. 

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

METHOD

  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

Post a comment

Fresh corn and capsicum relish Comments

  • Be the first to write a comment