Roasted Corn and Spicy Pepper Salsa
This roasted corn and spicy pepper salsa is a summer staple in our house – it’s the perfect addition to a picnic, BBQ or an evening with friends. I love it in easy wraps or tortillas, as a dip alongside a massive bowl of creamy guacamole, dolloped onto quinoa veggie bowls or as a side of a big plate of barbecued corn on the cob, sweet potatoes and veggie burgers. It’s quick to make but bursting with flavour thanks to the mix of red onion, jalapeno pepper, roasted corn, cumin, coriander, lime juiced and chilli flakes.
A dozen plum tomatoes
1 red pepper
1 red onion
1 green jalapeño pepper
1 tin of sweetcorn, drained
A pinch of cunmin
A handful of fresh coriander, chopped
Juice of 1 lime
Salt and pepper to taste
Pre-heat the oven to 200C.
Toss the sweet corn in 1 tbsp olive oil and a sprinkle of chilli flakes, cumin, salt and pepper – roast in the oven until golden (about 10 minutes).
While the corn is roasting; slice the tomatoes, red pepper, red onion and green jalapeño into really small cubes, removing the seedy parts of the peppers first. Then chop the coriander leaves very finely.
Once the corn is out of the oven and feels slightly cool, throw everything together in a bowl along with the juice of 1 lime, 1 tbsp olive oil and another sprinkling of chili, salt and pepper.