Smoky Corn Salsa

Ingredients for Smoky Corn Salsa

• 2 red peppers, quartered, seeded

• 3 ears of fresh corn, husked

• 1 bunch spring onions, trimmed

• 4 tablespoons (about) olive oil, divided

• 2 garlic cloves, minced

• 1 teaspoon ground cumin

• 2 tablespoons fresh lime juice

• 1 tablespoon bottled chipotle hot sauce

• 2/3 cup chopped fresh coriander

How to make Smoky Corn Salsa

Prepare barbecue (high heat). Brush peppers, corn, and spring onions with some olive oil. Grill vegetables until well charred in spots, turning occasionally with tongs and removing pieces as they brown, 5 minutes for spring onions, 10 to 15 minutes for peppers and corn. Cool slightly. Cut peppers and spring onions into 1/3-inch pieces. Cut corn off cob.

Heat 2 tablespoons oil in heavy small skillet over medium-high heat. Add garlic and cumin; sauté until garlic begins to sizzle but does not brown, about 30 seconds. Pour into large bowl; mix in lime juice and hot sauce. Mix in vegetables. Season to taste with salt and pepper. Cool completely; mix in coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.