Sweetcorn Salsa

I went to an impromptu barbecue on Sunday at my brother's house. My cousin from Canada visited the UK with his family. His wife Carol, is French Canadian, and therefore their three children are a beautiful mix of Gujarati, French, Canadian-ness. So that means they eat onion soup with their fingers! Only kidding!! So while my brother was making his infamous kebabs my cousin (a different one; Raj from North London) and I made a sweetcorn salsa. Now he makes it slightly differently to me but the essence is the same. This salsa is great at barbecues as a side with vegetable kebabs, on some lightly toasted sourdough bread or just with some tortilla crisps and a beer. 

So here is our sweetcorn salsa.

Ingredients

Sweetcorn (Either kernels cut from a cob, or straight from a can; drained)

2 vine ripened tomatoes

1 small red onion diced
1 green chilli de-seeded and finely chopped

Big handful of fresh coriander
Fresh lemon juice
Salt and Pepper to taste

1 clove of garlic (Raj's option)

Sourdough bread
Olive Oil

Method

If using kernels form a cob, then after you have cut them off, spread them on a baking tray and dry roast for about 20 minutes. You can prepare the rest of the salsa whilst they are roasting. Cut the tomatoes into quarters and de-seed them and then cut the flesh of the tomatoes into cubes. Peel the onion and dice. Wash and chop the fresh coriander and de-seed and chop the green chilli. Once the sweetcorn has roasted mix them with the tomatoes, onion, green chilli, coriander, and lemon juice and garlic (if using) together in a bowl. Season with salt and pepper.

Toast the bread and drizzle some Olive oil on it and serve with the salsa. Delicious!!