Sweet corn, black garlic and coriander salsa

Sweet corn, black garlic and coriander salsa

Ben's BBQ Bible
Billy Law

Black garlic, or fermented garlic, is a relatively new product available in gourmet delis and some of the major supermarkets. The fermentation process converts the sugars in the garlic to change the flavour from a harsh and peppery to a sticky black, slightly sharp, less aggressive garlic flavour. It’s full of antioxidants, but its soft sticky texture is what makes it so good! It’s great in salads and can also be mashed up and used to make aïoli for something different. There is no substitute really, so keep an eye out for it.


Quantity Ingredient
3 corn cobs, in their husks
1 dried ancho chilli
or 1 long, red, fresh chilli, thinly sliced
200g cherry tomatoes, halved
1 red onion, halved and thinly sliced
1 small tub peeled black garlic, quartered
1 cup coriander leaves
1 lime, juiced
2 tablespoons extra virgin olive oil
freshly ground black pepper


  1. Prepare your barbecue for cooking over a medium heat.
  2. Cook the corn on the barbecue, turning occasionally, for 30 minutes, until lightly charred and cooked through. Remove from the barbecue and leave to cool.
  3. Meanwhile, if using the dried ancho chilli, toast the whole chilli in a frying pan over high heat for 1–2 minutes, until it puffs up. Remove the stem and seeds. Soak the chilli in boiling water for 5 minutes, until soft. Drain and pat dry, then thinly slice into strips. (If using fresh chilli, just add it to the salad below.)
  4. Peel the husks from the corn. Cut off the kernels and add to a bowl with the tomatoes, onion and black garlic.
  5. Toss with the chilli, coriander, lime juice, olive oil, and salt and pepper to taste. Transfer to a serving dish.
  6. This salsa is best used with in one to two days – the black garlic can dominate the flavour of the salsa if left too long.
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