Smoky corn and tomato salad
This smoky corn and tomato salad is an ideal filling for a taco or tortilla – alternatively you can serve it as a side dish with grilled or barbecued meat and fish. It’s really easy to make, particularly if you have some leftover grilled corn on the cob.
Ingredients
Method
- Heat the grill, BBQ or griddle pan to medium-high. Brush the corn with a little oil and grill/griddle for about 10 minutes, turning every minute or so until the corn is tender and lightly charred.
- Let it cool, then remove the kernels off the cobs by using a sharp knife (stand it firmly on a chopping board run the knife downwards).
- Meanwhile deseed the chilli and chop finely. Thinly slice the onion and halve the tomatoes.
- Heat the remaining oil in a frying pan and gently fry the onion for about 5 minutes. Add the chilli, paprika and cumin, then stir for a minute. Add the tomatoes and gently cook for 5 minutes or until the tomatoes are tender, just a little bit softened.
- Combine the corn and tomato mixture, season with salt & pepper then toss with the lime juice and chopped coriander.
- Serve warm or at room temperature.