How do I char sweetcorn in the Charlie Oven?

Put the whole cobs on the cooking rack at 275°C (525°F) with the door closed, using about half a football of lumpwood charcoal. Turn them occasionally until every side is charred, then let them cool and cut off the kernels.

How can I make sweetcorn salsa less spicy?

Remove all the seeds from the jalapeños after peeling off the blackened skins. For more heat, leave a few seeds in. Charring the jalapeños as black as possible still gives the salsa its smoky depth either way.

Can I make the charred sweetcorn salsa ahead?

Yes, a little ahead. The salsa improves if left to sit for 30 minutes before serving, so the flavours meld together. Taste it again just before serving and adjust the seasoning if it needs it.

What goes well with charred sweetcorn salsa?

It works alongside grilled meats and tacos, or as a dip with tortilla chips. The recipe serves 6 to 8, so it makes a good sharing bowl to put out with whatever else is cooking in Charlie.

Outdoor Cooking & Charcoal Oven Recipes / Grill

Cooked in the Charlie Charcoal Oven

Charred Sweetcorn Salsa

Name: Charred Sweetcorn Salsa
Prep time: 10 min
Cook time: 30 min
Yield: 6 to 8
Cuisine: Mexican
Ingredients: 8 jalapeno chillies; 1 dried ancho chilli; 1/2 garlic clove, grated; 1 tbsp red wine vinegar; 3 tbsp extra virgin olive oil; 1 tsp sea salt; 1 tsp smoked paprika; 6 to 8 large corn on the cobs; A pinch of black pepper

Sweetcorn and jalapeños blister close to the charcoal before becoming a chunky salsa. Sweetness, heat and a little smoked paprika make it lively enough for grilled food. Keep some texture as you chop; the charred pieces are part of the pleasure.

Leyli HomayoonfarChef and founder, Bab Haus

Grill

Prep10 minutes

Cook30 minutes

Serves6 to 8

DifficultyEasy

Oven temperature275°C (525°F)

RackCharlie Oven Cooking Rack

CharcoalHalf a football of good quality lumpwood charcoal

Ingredients

8 jalapeno chillies
1 dried ancho chilli
1/2 garlic clove, grated
1 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp smoked paprika
6 to 8 large corn on the cobs
A pinch of black pepper

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven$6,400.00Choose your oven, Charlie Charcoal Oven
Charlie Oven Cooking Rack$300.00
Charlie Oven Tongs 55cm$46.00

Method

Setting up Charlie

Load half a football of lumpwood charcoal into the Charlie Oven firebox and light it using natural firelighters.
Allow the charcoal to ash over and the oven to reach 275°C (525°F) with the door closed.
Place the cooking rack in position ready for grilling.

Skewer the jalapenos and place them in the Charlie Oven. Smoke and grill until they are completely black on the outside.
Remove the jalapenos from the oven and cover for 5 minutes. Then peel off the blackened skins, slice down the middle, and spoon out the seeds. Dice into tiny pieces.
Place the whole corn on the cobs on the cooking rack in the Charlie Oven over a high heat of 275°C (525°F) with the door closed. Turn occasionally so all sides get completely charred on the outside.
Once the corn is charred all over, remove from the oven and leave to cool. Using a sharp knife, cut the kernels off the cobs.
Add the corn kernels, diced jalapenos, olive oil, salt, smoked paprika, black pepper, grated garlic, and red wine vinegar to a large bowl and mix together.
Leave to sit for a few minutes to let the flavours combine. Taste and adjust the seasoning as required. Serve.

Tips

Get the jalapenos as black as possible on the outside: this gives the salsa its smoky depth of flavour.
For a milder salsa, remove all the seeds from the jalapenos. For more heat, leave a few seeds in.
The salsa improves if left to sit for 30 minutes before serving, allowing the flavours to meld together.
This salsa works brilliantly alongside grilled meats, tacos, or as a dip with tortilla chips.
The dried ancho chilli adds a subtle sweetness. Rehydrate it in warm water for 10 minutes before chopping if it is very dry.

More recipes

The cook

Leyli Homayoonfar

Chef and founder, Bab Haus

Leyli Homayoonfar is the chef and founder of award winning Bab Haus. With a background in Michelin starred restaurants and as Head Chef for Jamie Oliver, her cooking brings together her Persian and Welsh roots with a love of Mexican food, BBQ and cooking over fire.

More recipes by Leyli Homayoonfar

Frequently asked questions

How do I char sweetcorn in the Charlie Oven?

Put the whole cobs on the cooking rack at 275°C (525°F) with the door closed, using about half a football of lumpwood charcoal. Turn them occasionally until every side is charred, then let them cool and cut off the kernels.
How can I make sweetcorn salsa less spicy?

Remove all the seeds from the jalapeños after peeling off the blackened skins. For more heat, leave a few seeds in. Charring the jalapeños as black as possible still gives the salsa its smoky depth either way.
Can I make the charred sweetcorn salsa ahead?

Yes, a little ahead. The salsa improves if left to sit for 30 minutes before serving, so the flavours meld together. Taste it again just before serving and adjust the seasoning if it needs it.
What goes well with charred sweetcorn salsa?

It works alongside grilled meats and tacos, or as a dip with tortilla chips. The recipe serves 6 to 8, so it makes a good sharing bowl to put out with whatever else is cooking in Charlie.