Grilled Corn Salsa

Reading Guy’s news letter this week, reminded me about the terrible practices in non-organic farming of livestock.  Antibiotics are routinely added to livestock feed, as a preventative rather than as a cure. Surely it would be much more beneficial that farmers concentrated on ensuring the all livestock are raised in a healthy environment, rather than the use of medicines, especially as we know that we are already getting far too many antibiotics in our diets than is necessary or safe.

Obviously organic meat is going to be more costly, which may put it out of reach for many people, but there is a solution. Eat good meat, but eat less of it.  This Grilled Corn Salsa, bulks up a grilled steak and served alongside my Patatas Bravas, makes a great supper, probably even without the meat.


Grilled Corn Salsa

Serves: 4


2 large ears corn

¼ red onion, diced

3 large ripe tomatoes, seeds slightly removed and diced

1 fresh red chilli, de-seeded and finely chopped

sea salt

juice of one lime

small bunch freshly chopped coriander

Cook the corn as I did last week on the BBQ or a griddle. Leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little colour – 2-3 minutes – rolling to char all sides. Don’t leave it on too long or the corn will dry out.


Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir. Taste and adjust seasonings as needed, adding more salt, chilli or lime juice to taste. Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.


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