Charred corn with chunky coriander salsa
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Time to make:
$1.65 per serve
(at time of publication)
Full ingredients list:
8 corn cobs (in husks)
1 small bunch coriander
2 tablespoons pickled jalapeños
6 baby gherkins
juice of 1 lime, plus extra wedges, to serve
2 tablespoons olive oil
4 teaspoons finely grated parmesan
Nutritional information (per serve)
Instructions and steps:
Step 1 Heat a barbecue hotplate or set a large non-stick grill pan over high heat. Place corn cobs (in husks) on hotplate or in pan; grill, turning every 2 minutes, for 15 minutes, or until cobs are charred and browned all over.
Step 2 Meanwhile, make chunky coriander salsa: Place coriander, jalapeños, gherkins and lime juice in a small food processor; blend to combine until salsa texture is chunky. Add olive oil to salsa and stir to combine.
Step 3 Peel husks from grilled corn cobs and discard. (Be careful as some hot steam will escape.)Arrange corn cobs on a large serving platter. Scatter hot cobs with finely grated parmesan.
Step 4 Serve charred corn cobs with a side of salsa and lime wedges.
Spoon salsa over corn cobs, if preferred.
About this recipe
First published: September 2014