Roasted Corn Salsa

Ingredients
Fresh corn
Finely chopped red onion
Finely chopped scallions
Finely chopped coriander
Jalapenos chillies (Fresh is ideal and if not then bottled is fine. Available on Amazon)
Fresh lime juice + zest
Salt and pepper to taste
Splash of olive oil

Method
Roast the corn on the gas and then cut from the cob. Then mix red onion, scallions, coriander and add to the corn. Add some freshly squeezed lime juice and zest and adjust to your taste.

Add chopped jalapenos a little at a time to adjust the taste depending on the heat of the peppers (please see my tip below for using jalapenos). Add salt and pepper to taste. Finally, add a splash of virgin olive oil and mix thoroughly.

Using Jalapenos:

Jalapeno chillies are an essential part of Mexican cuisine. Bottled jalapeno slices which are usually in brine/vinegar are readily available. If using these then just drain the slices and add directly or chop them and add depending on your preference.

Fresh jalapenos can often have an unpleasant bite in the beginning. To soften the taste, char them on a grill or oven turning them frequently until nicely blackened all over. Then put in a pot and cover with cling film and let it steam for a few minutes. This softens the flesh. Then peel off the outer skin and chop the chillies finely.

I like to add the jalapenos a little at a time by tasting and adjusting according to the heat of the chillies as they are not all the same.

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Preparation Time - 30 mints

Servings - 4