• Feel Good
  • 25th May 2024
  • 0
  • 1 minutes

Crispy grilled corn and salsa verde


20g Parsley

20g Coriander

10g Mint

4 Red Chillies

1 Red Onion

50g Hazelnuts

4 Cloves Garlic

2 tbsp Red Wine Vinegar

2 tsp Sugar

6 Corn On The Cobs

30 g Parmesan

200 ml Olive Oil


Black Pepper


Finely chop the parsley, coriander, mint, red chilli, red onion and hazelnuts and mince the garlic. Transfer to a mixing bowl.

Add the red wine vinegar, sugar and olive oil. Season with salt and pepper and stir to combine. Set aside.

Heat a griddle pan or barbecue until hot.

Rub the corn with olive oil and season with salt and pepper. Grill for 12 to 15 mins, turning regularly until lightly charred and cooked through.

Plate up the corn and grate over the parmesan. Top with the nutty salsa verde then serve and enjoy!

Recipe credit: MOB

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Beth Williams
Senior Digital Executive

Beth is our Senior Digital Executive and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle…


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