Ingredients (serves 6-8)
6 ears of corn on the cob 2 large ripe tomato 1 red onion 1 large green chili pepper Bunch of cilantro (coriander) – optional Red wine vinegar Olive Oil
- Shuck the corn from the cob by standing it on end and running a knife from top to bottom
- Tip the corn into a dry pan and cook on a high heat until the kernels take on a toasted color
- Season them with a pinch of salt and pepper
- Dice up a red onion finely and tip into a bowl with 1tbsp of the red wine vinegar. Let it sit there for a few minutes – this mellows the onion flavor
- Chop up the tomato into a dice
- Cut the chili in half from stem to point and scrape out the seeds. Cut into long matchsticks then across to make a very small dice. (The big green chilis tend to be mild, but add as much heat as you like – I’d add about half a chili because I am a baby
- Tip all the ingredients in with the onion. Add 3 tbsp of olive oil and the chopped cilantro if using. Let everything sit for half an hour to let the flavors develop.
- Add a fresh grinding of black pepper before serving
If you’re scared of using chilis – believe me, I understand. I am a contact lens wearer – you could replace the olive oil with chili oil and abandon the chili altogether. It won’t be quite as fresh a flavor, but it will still work.