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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

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
  • 150 g cherry tomatoes
  • juice of ½ lime
  • 1 handful coriander cilantro, chopped
  • Salt & pepper to taste

Method
 

  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.