To commemorate the first day of summer we fired up the barbecue and roasted a couple of ears of corn. This incredibly healthy and delicious Grilled Corn Salsa is very easy to prepare, playing a starring role in a low fuss midweek dinner. It’s just as wonderful on its own, or as a side salad for a more substantial meal. At just 69 calories for a half cup serve it makes the perfect 5-2 fast day accompaniment to a lean 150g grilled steak (275 calories), chicken breast (222 calories) or salmon (257 calories).
Grilled Corn Salsa
Makes 3 cups ( 69 calories per half cup serve)
2 medium corn cobs (144 calories)
2 long green spring onions, finely chopped (20 calories)
1 red capsicum. deseeded and finely diced (32 calories)
2 medium vine-ripened tomatoes, deseeded and finely diced (70 calories)
2 tablespoons coriander, finely chopped (2 calories)
2 tablespoons mint, finely chopped (2 calories)
2 tablespoons large leaf rocket, finely chopped (2 calories)
1/2 long red chilli, minced (9 calories)
juice and finely grated zest of 1 lime (12 calories)
1 tablespoon olive oil (120 calories)
sea salt and freshly ground pepper, to taste
PLACE corn cobs, still in their husks on a hot grill and barbecue until slightly charred.
WHEN cool, remove husk and silk, and use a sharp knife to cut lengthways down the cob to remove the kernels into a medium sized bowl
ADD onion, capsicum, tomato, coriander, mint, rocket, chilli, lime juice and zest and olive oil. Toss well to combine. Season with sea salt and freshly ground pepper.
COVER and refrigerate for at least 30 minutes. Stir before serving.