Roasted Corn and Poblano Salsa

Serves 4.
Per serve: 11 .7g e 1058kJ.

  • 2 corn cobs in the husk
  • 4 cloves garlic
  • 2 tbsps extra virgin olive oil
  • 2 poblano chillies
  • 1/2 small (75g) red capsicum, chopped
  • 1/4 cup chopped coriander
  • 2 tsps lime juice
  • l tbsp rice vinegar
  • 1/2 tsp rock salt

Preheat oven to 200°C. Wet the unpeeled corn place On 8 baking tray with the unpeeled garlic, bake 15 minutes until husks begin to blacken. Peel the corn, brush with 2 tsps of the oil. Grill for 5 minutes Or until lightly browned, turning occasionally. Cut the kernels from the cobs. Peel the garlic, finely chop. Hold the chillies directly over a gas flame (or grill them), until the skin has blackened and blistered; cool. Rub the skin from the chillies, remove seeds, chop finely. Combine corn, garlic, chillies and remaining oil with capsicum, coriander; lime juice, vinegar and salt.

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