4 ears sweetcorn,
2 teaspoons olive oil
1 large red tomato, seeded and chopped
1 small jalapeño pepper
1 garlic clove, minced
2 tablespoons diced red pepper
2 tablespoons extra virgin olive oil
1/2 a lime juice
1 tablespoon fresh chopped curriander leaves
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cumin
Roast the Corn Oven method
Preheat oven to 220°C
Brush corn with olive oil and roast on a sheet for 15 to 20 minutes until ears start to turn a light golden brown.
OR
Grill method
Place corn directly on grill. (olive oil is not needed)
Grill corn until corn turns a bright yellow with some of the kernels having turned black from the grilling process. (About 10 to 15 minutes on a hot grill.)
cut the corn from the cob, mix corn and remaining ingredients. Cover and refrigerate until ready to serve. Bring to room temperature before using.
Makes about 4 cups.