Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing

In my opinion you must have Barbecued Sweetcorn with Roasted Pepper. Honey and Sumac Salsa Dressing, on your next BBQ menu, because a Barbie isn't a barbie without sweetcorn. Lightly chargrilled corn on the cob makes the perfect side dish for your BBQ Spread. Instead of having plainly roasted sweetcorn you can jazz up your corn on the cob with this Barbecued Sweetcorn with Roasted Pepper Salsa Dressing. Everything in the salsa gives the corn an extra kick, it is rich in flavour and colour without being overpowering!

More Salsa Recipe-> Sprouted Moong Bean Salsa| Cumin Mango salsa

Luckily our Bank Holiday Weekend was really sunny, the sun was out and shining down and it was time to crank up the barbie! And we enjoyed so many finger-licking and moreish BBQ dishes along with Barbecued Sweetcorn with Roasted Pepper, Honey and Sumac Salsa Dressing.

More Red Pepper Recipes-> Carrot, Tomato and Red Pepper Smoothie | Red Pepper and Chilli Chutney for Cheese | Eggless Oats, Red pepper, Coriander and Pine Nut Biscotti | Red Chilli Pickle

Notes:-
You can use red chilli powder or dried red chilli flakes if you can't find paprika.
Instead of Honey, you can use agave nectar, maple syrup or date syrup.

Barbecued sweetcorn, Roasted Red pepper Salsa Dressing

Side dish

International

Yield: 6-8 SERVINGS

Author: Hayley Dhanecha

Barbecued Sweetcorn with Roasted Red Pepper Salsa Dressing

Barbequed corn-on-the-cob (Sweetcorn), jazzed up with super easy and flavourful roasted and honey red pepper salsa. A perfect sensational side dish for your BBQ spread with all the flavours!

prep time: 10 Mcook time: 15 Mtotal time: 25 M

ingredients:

• 4 corn on the cob husks and tassels removed
• 2 pointed Red Pepper
• 3-4 tbsp. finely chopped fresh mint + 3-4 fresh leaves for garnishing
• 3 tbsp. extra virgin olive oil
• 3 tbsp. honey
• 1 tbsp. lime juice
• 1 tsp. sumac
• 1 tsp. paprika Powder
• Salt

instructions:

How to cook Barbecued Sweetcorn with Roasted Red Pepper Salsa Dressing

1. Roast the red peppers on the barbecue. 
2. Keep the roasted red pepper in a bowl and cover it with the cling film for 10 minutes.
3. Remove the charred skin and stalk of the red pepper, then finely chop.
4. Place it in a bowl and add the finely chopped mint, honey, sumac, olive oil, paprika, lime juice and salt.
5. Give it a good stir and leave it aside for later use.
6. Now roast the sweetcorn on the barbecue and cut it with the sharp knife into discs.
7. Add the sweetcorn discs in the red pepper salsa, and toss it until the sweetcorn is coated with the salsa properly.
8. Serve the sweetcorn in a serving dish, garnish it with the few fresh mint leaves. 
9. Enjoy!

NOTES:

You can use red chilli powder or dried red chilli flakes if you can't find paprika.
Instead of Honey, you can use agave nectar, maple syrup or date syrup for a vegan salsa dressing.

Calories
172.60

Fat (grams)
8.00

Sat. Fat (grams)
1.10

Carbs (grams)
26.53

Fiber (grams)
2.65

Net carbs
23.88

Sugar (grams)
13.52

Protein (grams)
2.96

Sodium (milligrams)
286.15

Cholesterol (grams)
0.00

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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