BBQ Recipes - What to Eat with Meat?

You won't guess it by the weather, but I can have it on good authority that this week it is National BBQ Week. If, like me, you love a good bit of al-fresco dining, and will jump at the smallest excuse to dust off the grill tray and get outdoors to eat smoky food in drizzling rain, you will be suitably pleased to hear that we have put together a selection of delicious BBQ recipes.

If, like other sensible people, you prefer to conduct the serious business of barbecuing food when the weather is warm and sunny, your time will come (possibly). And our delicious BBQ recipes will still be waiting.

Each BBQ side dish has been specifically chosen to go perfectly with a type of meat or marinade, to help you put together the perfect BBQ menu.The first of three extra special BBQ side dishes is our sweetcorn salsa, but keep an eye out for other sensational BBQ recipes which will be coming over the weekend, including our recipe for classic coleslaw and an exciting roasted radish and chickpea salad.

Sweetcorn Salsa

 

This light and tasty sweetcorn salsa is really fresh and cooling, which makes it the perfect accompaniment to spicy meats hot of the BBQ.  Serves 6, but can easily be doubled, or even tripled if you have a big crowd coming.

Goes Well With: Any meat cooked in a spicy marinade such as Jamaican jerk, or Mexican chipotle chilli sauce.

sweetcorn salsa for a bbq

Ingredients for Sweetcorn Salsa

  • 4 corn on the cob
  • 1 ripe avocado
  • 6 spring onions
  • 2 cloves of garlic
  • 1 red chilli
  • 2 limes
  • Handful of fresh coriander, chopped
  • Olive oil
  • Salt and Pepper

 

How to Make Sweetcorn Salsa

Cook the whole cobs of corn for 8 minutes in boiling salted water, before draining and allowing to cool.

In a pestle and mortar, make the dressing by crushing the garlic into a smooth paste, before adding the zest and juice of the limes, 4 tablespoons of olive oil and seasoning to taste with salt and pepper.

Prepare the vegetables for the salad by slicing the spring onions, finely chopping the chilli (adjust quantity to taste) and removing the kernels of corn from the cob with a sharp knife ( watch how to remove corn from the cob here). Save the avocado till last so it doesn't go brown; simply cut it into smallish chunks.

Now combine the vegetables with the dressing, add the chopped coriander and season with the more salt and pepper if necessary. I like this salsa really fresh and zingy, but if you find the lime is too dominating, add a bit more olive oil to the salad at this stage.


sweetcorn salsa bbq

 

 

 

 

 

 

 

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