Charred corn with chunky coriander salsa

Author: Sprout

Photographer: Mark O'Meara

Serves: 8

Time to make: 20 mins

Ingredients

8 corn sweetcornXcobs in husks
1 small bunch fresh coriandercilantroX (about ½ cup)
2 tablespoons pickled jalapeños
6 baby gherkins
1 lime, juice, plus extra for wedges, to serve
2 tablespoons olive oil
4 teaspoons finely grated fresh parmesan cheese

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Instructions

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1 Heat a barbecue hotplate or set a large non-stick grill pan over a high heat. Place corn cobs in husks on hotplate or in pan and grill, turning every 2 minutes, for 15 minutes or until cobs are charred and browned all over.

2 Meanwhile, to make salsa, place coriander, jalapeños, gherkins and lime juice in a small food processor. Blend to combine until salsa texture is chunky. Add oil to salsa and stir to combine.

3 Peel husks from grilled corn cobs and discard (be careful as some hot steam will escape). Arrange corn cobs on a large serving platter. Scatter hot cobs with parmesan.

4 Serve charred corn cobs with a side of salsa (or drizzled over corn) and lime wedges.

Nutrition Info (per serve)

Calories 127 cal

Kilojoules 530 kJ

Protein 3 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 5 g

Dietary fibre 2 g

Sodium 90 mg

Calcium 20 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.