Tomatoes are so plentiful and cheap at the moment and corn is bang in season. Roasting the corn and tomatoes for this salsa gives a lovely sweet flavour. The cucumber makes it fresh and light. I like it spicy but you can make it to your own taste.
Preparation time 15 minutes
Cooking time 15 minutes
Makes a medium bowl
Ingredients
A large ear of fresh corn
20 cherry tomatoes
A clove of garlic
A large, green chilli
Half a cucumber grated
The juice of half a lemon
A handful of fresh coriander
Salt and pepper to taste
Place the corn and tomatoes in roasting tin and cook in medium oven for 15 minutes until the tomatoes are soft. Remove the corn from the cob and roughly chop the tomatoes. Place half of the tomatoes and corn with all the other ingredients in a food processor and blitz till it is a smooth paste. Turn out into a bowl and add the other half of the corn and tomatoes to give a chunky texture. Season to taste.
