fresh corn

Roasted Tomato, Corn and Cucumber Salsa

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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.

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Tofu, Mushroom and Spinach Burritos with Raw Corn Salsa

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Burritos are a really quick midweek meal. I fry the filling in a cast iron pan which retains the heat evenly so you can cook your veg quickly without burning and while retaining their juiciness. You can use peppers, tempeh, other green veg like Pak Choy…just about anything will work. I used oyster mushrooms but any kind will work.

The fresh, corn salsa is my favourite part of this meal. I also love pineapple salsa.

Serves 2
Preparation time 15 minutes
Cooking time 10 minutes

Ingredients
For the filling
Half a packet of tofu cut into small chunks
A medium onion thickly sliced
A large handful of oyster mushrooms left chunky
A large handful of washed spinach leaves sliced
A crushed clove of garlic
Half a teaspoon of ground coriander
Half a teaspoon of ground cumin
Half a teaspoon of ground chilli
A tablespoon of olive oil
Salt and pepper to taste

For the salsa
Two ears of raw, fresh corn
Two medium tomatoes
Two spring onions
Quarter clove of garlic
Two whole red chillies
A handful of fresh coriander
A teaspoon of lemon juice
Salt and per to taste

Heat the oil in a caste iron pan until it is hot. Add the onions and tofu with the garlic and spices. Stir continuously for a few minutes until onion are cooked but not soft. Add mushrooms and spinach. Stir for another two minutes and season.

Meanwhile place all salsa ingredients into a food processor and blitz until smooth. Season to taste.

Heat 4 tortillas. When warm fill with the burrito filling, fold and top with the salsa.