Sweetcorn, fennel and chilli salsa

From the Field Kitchen

30 Minutes

Serves 2

What you'll need…

  • 2 corn cobs (steamed with kernels removed)
  • 1 head of fennel (diced bulb with tops chopped separately)
  • 1 red pepper (diced)
  • 1 red chilli or jalapeño (finely diced)
  • 3 cloves of garlic (crushed)
  • 200 ml extra virgin olive oil
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The method


Put the oil, fennel and garlic in a pan on a very low heat until fennel starts to soften.


Add all other ingredients and remove from the heat apart from the fennel tops which can be added when cooled.


This can be served straight away or kept for a few days in the fridge. Serve with fish, pork, chicken and any grilled vegetables especially courgette or cauliflower.

Mark Price, Groobarbs Field Kitchen

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