City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Charred Corn and Radish Salsa

Sept/Oct 2014

from Julie Van Rosendaal

Charred corn adds a smoky flavour to this chunky salsa, while radishes add a peppery crunch. It’s coarse enough to be served as a side salad – for something more substantial, add some steamed quinoa.

2 ears corn on the cob

3 white or red radishes, finely chopped

2 plum tomatoes, diced

half purple onion or 3-4 green onions, diced or chopped

1 jalapeño pepper, seeded and minced

1/4 -1/2 c. fresh cilantro, chopped (include stems)

1 garlic clove, crushed

juice of half a lime

big pinch salt

Husk the corn while you preheat the grill to high. Place the cobs directly on the grill and cook, turning until charred all over, about 10 minutes. Let cool slightly, then cut the kernels off the cob into a wide bowl. Add the remaining ingredients and toss to combine. Serve immediately or let stand for an hour to let the flavours meld.
Makes about 3 cups.

Appetizers, Starters and Breakfasts