Corn, coriander and chilli salsa

Corn, coriander and chilli salsa with lamb cutlets.
Corn, coriander and chilli salsa with lamb cutlets. Photo: Marco Del Grande

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


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


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.