Charcoal Kitchen
Ingredients
4 heads corn
100g shredded dried coconut
100g cherry tomatoes (quartered)
1 handful of torn coriander
1 large red chili (deseeded and thinly sliced)
1 lime (zest and juice)
Half a red onion (peeled and finely sliced)
1 tablespoon olive oil
Salt, pepper
Method
Grill the corn on the BBQ for 4-5 minutes until almost blackened.
Whilst cooking, mix all the remaining ingredients in a bowl.
Remove the corn from the BBQ, peel back the leaves, put on a big plate or bowl and serve the sambal on top.
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