Chargrilled sweetcorn and tomato salsa

The zesty flavours of Patrick William's salsa include smokey chargrilled sweetcorn, avocado and fiery chillies; perfect with grilled or barbecued poultry and fish
Chargrilled sweetcorn and tomato salsa
  • Rating:
  • Serves: 4 as a side dish
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 1 corn on the cob, husk removed
  • 140 ml pimento oil, or olive oil mixed with 1 tsp chilli powder
  • 1 red pepper, halved and deseeded
  • 1 avocado, peeled and diced
  • 2 Scotch bonnet or habanero chillies, deseeded and finely chopped
  • 2 large tomatoes, deseeded and diced
  • 1 small bunch flat leaf parsley, trimmed and coarsely chopped
  • juice of 1 limes
  • 140 ml palm oil, or olive oil
  • black pepper


1. Blanch the sweetcorn by plunging into a pan of boiling water for 30-45 seconds. Drain and brush with some of the pimento oil.2. Chargrill the sweetcorn over hot coals (or cook under a preheated hot grill), turning regularly until beginning to blackened. Using a sharp knife, cut the kernels from the cob and put in a bowl.3. Chargrill the red pepper until the skin begins to blacken and blister. Remove the skin, dice the flesh and add to the sweetcorn kernels. 4. Add the avocado, chillies and tomatoes to the sweetcorn mixture. 5. In a separate bowl, mix the parsley, coriander, lime juice, pimento oil, palm oil, and salt and pepper to taste. Whisk well, then pour over the diced vegetables. Check the seasoning and serve at once.

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