Indian Corn Salsa

Grilling corn takes ages, especially when the lashing rain won't allow you to get that barbeque out. But patience is rewarding as the corn caramelises beautifully, making the kernels nutty, with a bit of chew. Combined with lime juice, coriander, red onion and some typical Indian spices it made a great and refreshing accompaniment to a spicy aubergine curry.

Indian Corn Salsa

Makes enough for 4 as a side

2 corn on the cobs
Half a red onion
6 curry leaves
1 tsp cumin
1 lime
1 green chilli
1 tbsp vegetable oil
A small handful of coriander

Smear the cobs with oil and place under a hot grill. Turn occasionally, until the kernels are browned. When they've cooled down slice the kernels off the cob into a bowl. Add 1 tbsp of oil to a pan and when it's hot, add the cumin seeds and when they've started popping, add the curry leaves. Take off the heat and add to the corn. Squeeze in the lime juice and add the red onion, chopped finely along with the chilli. Season to taste. Chop the coriander and add last.