Fresh corn and capsicum relish

Ingredients

2 cobs of corn
1 tablespoon olive oil
1 red capsicum, finely chopped
1 tablespoon finely diced red onion
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons chopped coriander
1 1/2 tablespoons olive oil
salt and freshly ground black pepper

Method
Brush corn with olive oil and cook on a barbecue or grill plate until coloured all over. Allow to cool enough to handle and then scrape the kernels off with the blade of a knife.
In a bowl combine corn with red onion, balsamic vinegar, coriander and olive oil. Season to taste with salt and freshly ground black pepper and refrigerate for at least 1 hour for flavours to merge.
Serve with grilled chicken.

Recipe supplied courtesy of www.foodlovers.co.nz