Recently we’ve been trying to eat our sweetcorn crop before the drought dealt to it. (Sweetcorn sucks through the water & we feel there’s a limit to how much hosing we should do.) We usually just boil it & eat with a littlebittabutter, but casting about for something different, I came up with this. You could vary the quantities & the other ingredients too; I really don’t think it would matter 🙂
I husked and removed the silk from 5 largish ears of corn before popping them in a large pan of boiling water. While they simmered for 5 minutes before being cooled in a sink of cold water, I de-seeded a couple of our long red peppers & cut them into small dice (about the size of corn kernels; funny, that), then added them to a bowl along with 3 finely-sliced spring onions.
When the corn was cool enough to handle, I used a sharp knife to slice the kernels from each cob, & tipped those into the bowl too – stir everything up as this will help to separate the kernels.
The final step was to slosh in some sweet chilli sauce (as much as you like, really) & add salt & pepper to taste.
And the salsa went down a treat as a side dish for a barbecue dinner.