Eat More Vege – Grilled Corn Salsa

My husband doesn’t like corn, so this was made for one! 🙂 I’m not a fan of eating corn ON the cob, not in restaurants anyway because I’m paranoid I’ll always have bits of corn fibres stuck in between my teeth. And when you talk to people, you’ll spew out those yellow bits. It almost ALWAYS happens. Either that, or I’m too crude an eater. I also have a displaced jaw, I learned this years ago visiting the dentist, the orthodontist said that my jaw is not aligned (how is that even possible?), which is why I could make clicking sounds on my left side. What’s the point of this story? My jaw gets really tired trying to chew the corn off the cob or if I eat anything that requires heavy chewing or biting, it gets sore and numb. Of course, this is  a normal case for anyone that has to eat anything that needs heavy chewing but I tend to just avoid dishes like that. So, if I have corn at home, I’d shuck it off the cob.

Now I’m aware that you can totally eat corn raw, but grilling it would give a nice smoky flavour. I used my grill pan for this job but I think a barbecue grill would’ve made it really special. Ah well, I haz no skillz in BBQ-ing….YET. The chips were just tortilla wraps cut into wedges and toasted on the same grill pan. They worked a treat because it crisped up really well.

GRILLED CORN SALSA RECIPE

Ingredients;

1 corn on the cob, husked
1 tomato, chopped
Half a red onion
1 tablespoon Extra Virgin Olive Oil and more for brushing
1 teaspoon Jalapeno sauce (or use real jalapenos, I didn’t have any that time)
1 small garlic clove, grated
Juice of 1 lime
Salt
Black Pepper
Coriander leaves
Tortilla wraps, cut into wedges

Steps;

1. Heat up your grill pan or barbecue pit. Brush the corn with some oil and sprinkle some salt and pepper. Grill it on all sides. If using the pan, you might have to press it down a bit. Grill the red onion as well after brushing it with some oil.
2. Slice the corn kernels of the cob when it has cooled. Chop up your onions and tomato into little dices. Chop some coriander leaves too.
3. Put them all in a big bowl and grate over the garlic. You might not even need the whole clove.
4. Mix lime juice, oil and jalapeno sauce together. Add salt and black pepper. Taste and adjust.
5. Before tossing the dressing to the corn, grill your tortilla wedges. Brush with a little oil to prevent it becoming too dry and brittle.
6. When it’s time to eat. Toss the dressing to the corn, tomatoes and onion. Taste and adjust. Garnish with more coriander and eat with the grilled tortilla chips.

Enjoy!