Caramelised corn & jalapeño salsa

Caramelised corn & jalapeño salsa

The pickled jalapeños in this salsa give you a bit of zing and pep that works brilliantly with the sweet caramelised corn.

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Gluten freeVeganVegetarianHealthyHigh fibre1 of your 5 a day
  • Serves4
  • CourseSnack
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins
  • PlusPreparation time 15 minutes + cooling

Ingredients

  • 2 Essential Sweetcorn
  • ½ tbsp olive oil, for brushing
  • ½ red onion, finely chopped
  • 1 tbsp red wine vinegar
  • 1 pinch granulated sugar
  • 50g pickled jalapeños, drained and chopped, to taste
  • 2 x 25g packs coriander, leaves only, finely chopped
  • 200g pack Essential Tortilla Chips, to serve
  • 150ml pot Essential Soured Cream, to serve

Method

  1. Preheat the oven to 220°C, gas mark 7. Brush the corn with olive oil, then transfer to a baking tray and roast for 25-30 minutes, or until caramelised and golden brown in places.

  2. Meanwhile, put the onion, vinegar and sugar into a bowl with a pinch of salt, then stir together and allow to pickle for 10 minutes.

  3. Once the corn is cooked, cut away the kernels using a sharp knife and allow to cool. Stir the kernels into the onions with the jalapeños and coriander and season to taste.

  4. Serve with the tortilla chips and soured cream. Spread a little soured cream on the chips with the back of a spoon, then add a spoonful of salsa.

Cook’s tip

To make easy canapés, preload the tortilla chips with the soured cream and salsa, then grate over a little parmesan or crumble over some feta to finish.

The salsa can be made up to 12 hours ahead – cover and chill, then bring back to room temperature for 30 minutes before serving.

Nutritional

Typical values per serving (salsa only) when made using specific products in recipe

Energy

459kJ/ 110kcals

Fat

5g

Saturated Fat

0.6g

Carbohydrates

9.5g

Sugars

4.8g

Fibre

7.2g

Protein

3.3g

Salt

0.2g

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