Corn and pepper salsa

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

Ingredients

• 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

Method

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.

Disclaimer:

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.

[homepageimage][/homepageimage]

[smallimage][/smallimage]