Grilling corn takes ages, especially when the lashing rain won't allow you to get that barbeque out. But patience is rewarding as the corn caramelises beautifully, making the kernels nutty, with a bit of chew. Combined with lime juice, coriander, red onion and some typical Indian spices it made a great and refreshing accompaniment to a spicy aubergine curry.
Indian Corn Salsa
Makes enough for 4 as a side
2 corn on the cobs
Half a red onion
6 curry leaves
1 tsp cumin
1 lime
1 green chilli
1 tbsp vegetable oil
A small handful of coriander
Smear the cobs with oil and place under a hot grill. Turn occasionally, until the kernels are browned. When they've cooled down slice the kernels off the cob into a bowl. Add 1 tbsp of oil to a pan and when it's hot, add the cumin seeds and when they've started popping, add the curry leaves. Take off the heat and add to the corn. Squeeze in the lime juice and add the red onion, chopped finely along with the chilli. Season to taste. Chop the coriander and add last.
Ah good to see you getting that spiced corn craving out of your system. I love how it always looks so pretty too.
ReplyDeleteYum. Will try before the cobs go. I can't bloody stand tinned sweetcorn but love affair with this stuff emerging.
ReplyDeleteI nearly made something very similar last night, but then I got lazy.
ReplyDeleteIs there coriander in there too?
Coriander for the ingredients list obviously.
ReplyDeleteNow my comments just look silly.
ReplyDeleteGood spot, Josh - added now. Thanks!
ReplyDeleteThis looks lovely and fresh, will be one to try!
ReplyDeleteLooks delicious! I make a similar one with black beans added to it.
ReplyDeleteCorn in ANYTHING is yum, this looks refreshing!
ReplyDeletegorgeous idea, Lizzie. a sort of corn 'kachumbar'. loves it. this is one for the arsenal for our July 4th bbqs at my mum's in DC. x shayma
ReplyDeleteYum Lizzie - that looks delicious. i know it says salsa but it looks like a tasty salad...
ReplyDelete