Charred corn salsa
Serves: 6-8
Prep time: 20 minsTotal time: 
Recipe photograph by Nassima Rothacker
Charred corn salsa
No autumnal feast is complete without our delicious and quick to make charred corn salsa
Serves: 6-8
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
43Kcal
Fat
1gr
Saturates
0gr
Carbs
6gr
Sugars
3gr
Fibre
1gr
Protein
2gr
Salt
0gr
Milly Millbank
Star of TV hits such as Silent Witness, Mount Pleasant and Mr Selfridge, Milly Millbank is also passionate about hearty, fuss-free food – the subject of her book Milly’s Real Food (HarperCollins, £20).
See more of Milly Millbank’s recipes
Milly Millbank
Star of TV hits such as Silent Witness, Mount Pleasant and Mr Selfridge, Milly Millbank is also passionate about hearty, fuss-free food – the subject of her book Milly’s Real Food (HarperCollins, £20).
See more of Milly Millbank’s recipes
Ingredients
- 3 corn on the cob
- ½-1 small red onion, finely chopped
- ½ x 30g pack coriander, roughly chopped
- 1 red chilli, finely chopped
- juice of 1 lime
- 1 tsp clear honey
Step by step
Get ahead
Make a few hours ahead.
- Heat a chargrill pan over a medium-high heat and char the corn on all sides for 15 minutes (or cook under the grill). Remove from the heat and allow to cool before holding the corn on its end and carefully shaving off the corn kernels with a sharp knife.
- Pop the corn into a bowl with the red onion, coriander, chilli, lime juice and honey. Season well with salt and pepper.
