Corn and pepper salsa

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Serve this salsa with barbecued meats. It is great with chicken


  • 2 cobs corn, husk attached
  • knob of butter
  • 1 red pepper, finely chopped
  • 1 tablespoon finely diced red onion
  • 1 ½ tablespoons balsamic vinegar
  • 1 ½ tablespoons chopped coriander
  • 1 ½ tablespoons olive oil
  • salt and freshly ground black pepper


Preheat oven to 180 C
Remove most of the husk off the corn leaving one layer. Pop a little butter inside each. Place corn on a roasting dish and sprinkle with water. Bake for 40 minutes until cooked. Cool and cut corn off cob.
Combine all ingredients in a bowl.
Refrigerate for a day if needed.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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