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Corn, coriander and chilli salsa

Lynne Mullins

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Corn, coriander and chilli salsa with lamb cutlets.
Corn, coriander and chilli salsa with lamb cutlets.Marco Del Grande
easyTime:< 30 mins

A healthy, piquant salsa fit to dress any lamb cutlet or sausage.

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Ingredients

  • 1 large corn cob

  • 1 small red onion, chopped

  • 2 small tomatoes, chopped

  • 6 small red radishes, finely sliced

  • 1/4 bunch coriander leaves, coarsely chopped

  • 1/4 tsp dried chilli flakes (or to taste)

  • 1/4 cup extra virgin olive oil

  • 1 tbsp balsamic vinegar

  • Salt and pepper

  • Barbecued lamb cutlets or sausages to serve

Method

  1. Remove husk and silk from corn and chargrill cob over medium heat, turning frequently for 10-12 minutes or until kernels are cooked.

    Cut the kernels from the cob and combine in a bowl with onion, tomatoes, radishes, coriander, chilli flakes, oil and vinegar. Season and toss to combine. Serve with barbecued lamb cutlets or sausages.

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