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.