Charred Corn Salsa
A beautifully light and refreshing salsa which balances the sweetness of fresh corn and tomatoes with the bitter charring and fresh lime.
- 3 ears corn husked
- 2 medium jalapenos
- 2 medium tomatoes finely diced
- ½ small Spanish onion diced
- juice and zest of 1 lime
- 1 teaspoon ground sumac
- ¼ cup fresh coriander leaves finely chopped
- salt and pepper to taste
Heat barbecue on medium-high and brush the grill with vegetable oil. Add the jalapenos and corn and cook for 3-4 minutes on each side or until lightly charred then turn and repeat. Remove from heat and set aside to cool.
Strip kernels from corn cob. Remove jalapeno stems and seeds then finely dice.
Add all ingredients into a large bowl and mix well. Serve topped with additional coriander leaves.