Instructions

1. 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.
2. 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).
3. Meanwhile deseed the chilli and chop finely. Thinly slice the onion and halve the tomatoes.
4. 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.
5. Combine the corn and tomato mixture, season with salt & pepper then toss with the lime juice and chopped coriander.
6. Serve warm or at room temperature.