Corn, Chili and Coconut Sambal
Corn, Chili and Coconut Sambal
Get this quick and easy sambal recipe by Darren Robertson from Darren Robertson's Charcoal Kitchen.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 10 minutes
  • Cooking Time 5 minutes
  • Yield 2 servings
  • 4 heads Corn
  • 100 grams shredded dried Coconut
  • 100 grams Cherry tomatoes (quartered)
  • 1 hand full of torn Coriander
  • 1 large Red chilli (deseeded and thinly sliced)
  • 1 Lime (zest and juice)
  • Half a Red onion (peeled and finely sliced)
  • 1 tablespoon Olive oil
  • Salt, pepper
  1. Grill the Corn on the BBQ for 4-5 minutes until almost blackened
  2. Whilst cooking, mix all the ingredients in a bowl
  3. Remove the corn from the BBQ; peel back the leaves put on a big plate or bowl and serve the sambal on top

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