Fresh Corn Salsa

• 2 ears of fresh corn on the cob, shucked and ready to go
• 2 tablespoons olive oil
• 3 shallots, finely chopped up
• 1 fresh red chili pepper, finely chopped up
• 1/2 red paprika, finely chopped up
• Finely grated zest and juice of a lime
• 1 -2 tablespoons sweet chili sauce
• 1 tablespoon fresh coriander, finely chopped
• A handful fresh basil, finely chopped
• Optional - green scallions to garnish and basil leaves
• 1 tablespoon chopped mint

1. Heat up a grill pan on medium . When hot, brush on some oil and place corn on. Let cook lightly and turn around after 30 seconds, till the corn changes colour from yellow to just golden - you know what I mean, about 3 -4 minutes.
2. Remove from pan and using a sharp knife, strip the cobs of their kernels, cutting as close to the cob as possible, without getting the cob itself!
3. Heat up remaining oil in another pan (sorry) and gently cook the shallots, chili pepper, paprika, lime zest for a couple of minutes til soft but not coloured.
4. Add the corn kernels, stir well and take off the heat. Stir in the chili sauce and herbs. Season to taste.
5. Also delicious served on top of light toasts, Brie, eggs, crostini style

corn, olive oil, shallots, red chili pepper, red paprika, lime, sweet chili sauce, fresh coriander, basil, basil, mint

Taken from food52.com/recipes/5663-fresh-corn-salsa (may not work)