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.