Corn salsa
Serves 8–10 as a hot-dog topping
4 corn on the cob, husks removed,
or 450g frozen sweetcorn
1 red onion, thinly sliced
1 red chilli, de-seeded and finely
chopped
1 green chilli, de-seeded and finely
chopped
Juice of 2 limes
Olive oil
1 Place a griddle over a high heat and
lay the 4 corn cobs on top. Roll the
cobs over every few minutes and
cook until golden and charred in
places. Allow to cool a little before
running a knife along the sides of the
cobs, cutting off kernels. Frozen
sweetcorn will also char on a hot
griddle; avoid stirring too much, so
the kernels char rather than steam.
2 Add the corn, onion, red and green
chilli to a bowl. Add the lime juice,
a drizzle of oil and a pinch of salt then
give everything a little toss together.
3 Serve on top of hot dogs along with
a drizzle of coriander pesto.
TOOTHSOME SWEET
HEAT TO SPRINKLE ON
YOUR HOT DOGS
Add homemade
sweetcorn salsa and
coriander pesto and
suddenly hot dogs are
more interestingLIVING (^) | GATHERING