Toasted Sweetcorn Salsa

If possible make this salsa about half an hour before you serve it to allow the flavours to develop.

Serves 4

This recipe is taken from Delia Smith’s Summer Collection.

Toasted Sweetcorn Salsa
 2 cobs sweetcorn, stripped of husks and threads
 a little olive oil
 ½ red pepper, very finely chopped
 ½ medium red onion, finely chopped
 2 large firm tomatoes, skinned, de-seeded and chopped
 2 tablespoons chopped fresh coriander
 2 tablespoons fresh lime juice
 a few drops Tabasco sauce
 salt and freshly milled black pepper


First pre-heat the grill to its highest setting, then rub the corn kernels with a trace of olive oil.

Place them under the grill and toast them for roughly 8 minutes, turning them from time to time so that they toast evenly.

When they're cool enough to handle, hold each one firmly with a cloth and scrape off all the kernels using your sharpest knife.

Then mix these together with all the other ingredients, taste to check the seasoning and serve with the Rösti Crab Cakes.

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