In this recipe I combine two of my most cherished late summer produce items to make a simple and delicious charred corn salsa. The two stars are sweetcorn and tomato of course – both are at their best here in Sweden this time of the year! What about where you are in the world, what’s in season there?

This is not necessarily the most traditionally Mexican corn salsa as most of the recipes I found researching this dish are made with fresh corn simply cut from the cob. Most of the recipes don’t mix in things like tomato and onion either. My take is more a mixture of a corn salsa (but with charred corn) and a pico de gallo. This is partly because I am not a huge fan of raw corn kernels and partly because I can never stop myself from putting more things into any salsa I make. The more the merrier, right!?

Pair this salsa with any Mexican or Mexican inspired meal you put together and enjoy the charred flavour along with the spicyness of jalapeno and onion as well as the fresh- and juicyness from tomato, lime and coriander. I would dare to bet that you won’t regret it!

Malin x

Charred Corn Salsa

Serves 4.

INGREDIENTS:

1 ear of fresh sweetcorn

0,5 tsp rapeseed oil or equivalent

1 jalapeño pepper

6-10 cherry tomatoes, depending on their size

1 small red onion

0,25 cup chopped fresh coriander

0,5 lime

Salt, to taste

METHOD:

To char the corn heat a griddle pan over medium heat while you remove the husk on the corn cobs. Then remove all the silks from the cob and discard along with the husks.

Clean the corn in some water and then pat it dry. Place a quarter of the oil in one hand and rub it all over one of the corn cobs. Repeat until all the cobs are oiled.

Char the corn on the griddle pan for roughly 10 minutes or until nicely charred all the way around. Turning the corn every other minute or so.

Also place the jalapeño pepper on the griddle pan to lightly char as well. It will cook quicker than the corn so keep an eye on it and turn often. It should have a deeper colour, char marks and have softened slightly when it’s done. This usually takes about 5 minutes.

Once the corn and jalapeño pepper are nicely charred cut the corn kernels off the cob and de-seed and finely chop the pepper.

Chop the cherry tomatoes into small pieces. Peel and finely chop the red onion. Roughly chop the fresh coriander.

Combine all of these ingredients in a bowl and squeeze the juice of half a lime over it. Season with salt to taste.

Serving suggestion: Make some tacos with corn tortillas, the mayo and sour cream garlic dressing from this recipe, this jackfruit taco meat, sliced avocado and some extra fresh coriander sprinkled over the top. Enjoy!

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