This is from Delia Smith’s ” Summer Collection”.
Ingredients
- 2 cobs sweetcorn stripped of husks and threads
- a little olive oil
- 1/2 red pepper very finely chopped
- 1/2 medium red onion finely chopped
- 2 large firm tomatoes skinned, de-seeded and chopped
- 2 tablespoons chopped fresh coriander
- 2 tablespoons fresh lime juice
- a few drops Tabasco sauce
- salt and freshly milled black pepper
Servings:
Instructions
- First pre-heat the grill to its highest setting, then rub the corn kernels with a trace of olive oil.
- Place them under the grill and toast them for roughly 8 minutes, turning them from time to time so that they toast evenly. When they're cool enough to handle, hold each one firmly with a cloth and scrape off all the kernels using your sharpest knife.
- Mix these together with all the other ingredients, taste to check the seasoning and serve .
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