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Recipes
Pineapple, charred corn and macadamia salsa
Michael Meredith
0
Servings
20 mins
Prep
15 mins
Cooking

This bright, sweet, acidic summer salsa is perfect to serve alongside the spiced porc scotch, but it's also beautiful with other types of meat and seafood. The individual ingredients can be cooked and diced 1 day in advance and kept separately in the fridge. Bring the ingredients to room temperature and combine with the dressing 30 minutes before serving, to let the flavours meld together.


Fresh sweetcorn

0

Yellow capsicum

0

Red capsicum

0

Macadamia nuts (raw)

0 cups

Pineapple (fresh)

0g

Instructions

1

First, cook the corn until tender. Either microwave the unhulled corn (still in its husk) for 4 minutes, or boil the hulled corn in a large pot of boiling water at medium heat for 6 - 8 minutes. Once tender, set aside to cool slightly.

2

Cut the capsicums into thirds and remove the seeds, pith and stalk. Remove the husk and silk from the cooked corn, if you haven't already done so.

3

Put a frying pan or grill pan on the stove at medium heat (you can also use a barbecue). Once hot, grill the corn and capsicum until slightly charred on each side, about 15 minutes.

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© Michael Meredith's Christmas Feast