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Sweetcorn with Basil and Lime Salsa
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In Chile and Peru, where maize was the staple grain before the Europeans arrived, the pairing of basil and sweetcorn is considered natural. Serve this as a light lunch with a plate of big juicy prawns, plain-boiled or grilled. If you can buy sweetcorn with the husks still attached, try roasting it: leave the cobs in their protective husks, roast over a high heat on the barbecue or under the grill until the husk blackens a bit and the inside is tender (6-7 minutes), turning regularly. Strip the husks, slice the cobs and serve.
This recipe was first published in June 2003.