Campfire Brie With Grilled Corn Salsa Recipe

Name: Campfire Brie With Grilled Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup pomegranate seeds; 1/3 cup red onion, finely chopped; 1/4 cup jalapeno, finely chopped; 1/4 cup cilantro, finely chopped; 1/4 cup bell pepper, finely chopped; 1 lime, zest and juice; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 1/2 tablespoons extra virgin olive oil; 1 teaspoon pomegranate molasses; 1 grilled corn cob (about 1 cup), kernels removed; 1 180g wheel Woolwich Dairy Triple Creme Goat Brie Cheese; micro basil to serve (optional)

Servings: persons

1/3 cup pomegranate seeds
1/3 cup red onion, finely chopped
1/4 cup jalapeno, finely chopped
1/4 cup cilantro, finely chopped
1/4 cup bell pepper, finely chopped
1 lime, zest and juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons extra virgin olive oil
1 teaspoon pomegranate molasses
1 grilled corn cob (about 1 cup), kernels removed
1 180g wheel Woolwich Dairy Triple Creme Goat Brie Cheese
micro basil to serve (optional)

1
In a medium-sized bowl, combine pomegranate seeds, red onion, jalapeno, cilantro, bell pepper, lime zest and juice, salt and pepper. Add extra virgin olive oil and pomegranate molasses, and toss well to combine.
2
Bring a large pot of water to a boil. Cook the corn for 1-2 minutes. Drain and refresh under cold water. Heat grill to medium-high heat and brush corn with oil and season with salt. Grill for 1 minute on each side until lightly charred all over. Remove from heat and strip kernels with a knife. Add to the salsa and toss well to combine.
3
Brush the grill with a little oil, and cook brie for 3-5 minutes on each side, or until char marks are visible. (If a cross-hatch pattern is desired, simply move the brie on the opposite angle half-way through cooking time on each side).
4
Remove brie from the grill. Top with pomegranate salsa and garnish with micro basil, then serve immediately with crostini. Enjoy!

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup pomegranate seeds, 1/3 cup red onion, finely chopped, 1/4 cup jalapeno, finely chopped, 1/4 cup cilantro, finely chopped, and more.

Yes, Campfire Brie With Grilled Corn Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Campfire Brie With Grilled Corn Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions