Name: Smoky corn and tomato salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 corn on the cob; 1 Tbsp olive oil; ½ red onion; ¼ tsp smoked paprika; ¼ tsp ground cumin; 1 red or green chilli; 150g cherry tomatoes; juice of ½ lime; 1 handful coriander (cilantro), chopped; Salt & pepper to taste

Smoky corn and tomato salad

10 Sep 2016

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

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 & fish. It's really easy to make, particularly if you have some leftover grilled corn on the cob.

Ingredients

1 corn on the cob
1 Tbsp olive oil
½ red onion
¼ tsp smoked paprika
¼ tsp ground cumin
1 red or green chilli
150g cherry tomatoes
juice of ½ lime
1 handful coriander (cilantro), chopped
Salt & pepper to taste

Instructions

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.