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Roasted corn salsa

(serves 3 as sides)


  • 2 corn on cobs

  • 1/3 white onion

  • 1/3 cup fresh parsley

  • 1/3 cup fresh basil

  • ½ tsp chilli flakes

  • juice of ½ lime

  • 2 tblsp sunflower seeds

  • ½ cup plain humus

  • Handful fresh mint

  • Black pepper

  • Pinch of salt



  1. Boil the corn until cooked, about 7 minutes and then I like to grill it for a few minutes to get delicious crispy kernels

  2. Remove from the grill and allow to cool before handling it, about 5 minutes

  3. Hold the corn upright and using a sharp knife slice down the sides to cut kernels from the corn, some may be in larger chunks, so chop into smaller pieces, then place the removed kernels into a large bowl

  4. Peel the onion and chop very finely, add to the bowl with the corn, along with the chopped herbs, chilli, seeds and lime juice

  5. Then mix in the humus well and serve as a side salad to any dish.

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