Sweet and Spicy Pineapple Salsa

The Big Pineapple.

Looks like a Mamma and her babies.

I think I take the same photo of grilling corn every time.

A pile of happiness.

Toss all these goodies together.

Add the lime juice and wedges and sprinkle with crushed toasted peanuts 

(which I forgot to do until after I took this shot, 'cause I'm an air head).

I think we should all just assume that any salad I make is going to include corn unless otherwise stated.



Sweet and Spicy Pineapple Salsa
adapted from Delicious
Serves 4

3 corn cobs, husks removed, grilled on a grill pan or barbecue and kernels removed
1 red onion, finely diced
2 - 3 jalapeno chillies, finely sliced
2 cloves garlic, minced
2 teaspoons smoked paprika
1 tablespoon brown sugar
1/2 teaspoon chilli powder
6 - 8 cherry tomatoes, quartered
1 small fresh pineapple, skin and core removed, finely diced
2 tablespoons finely chopped mint leaves
2 tablespoons finely chopped coriander leaves
1/3 cup crushed roasted peanuts
Juice of 2 limes
1/2 teaspoon sea salt flakes
Lime wedges to serve

Toss all the ingredients except the peanuts, salt and lime juice and wedges, together in a large serving bowl.

Dissolve the sea salt flakes into the lime juice in a small bowl and pour over the salsa, toss again. Sprinkle with crushed toasted peanuts and serve with lime wedges.