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Blackened corn and smoked tomato salsa recipe
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50 ratings
In partnership with Diabetes UK
Load up your corn chips with a generous helping of this fiery Mexican inspired salsa for a sensational snack, or serve alongside roast chicken for a lovely, light mid-week meal. See method
Ingredients
- 2 x corn on the cob
- 1 tsp olive oil, plus a little for brushing
- 1 x 220g pack vine cherry tomatoes, halved
- ½ tsp smoked paprika
- ½ red chilli, seeded and diced
- ½ red onion, finely chopped
- 1 lime, juiced
- ½ x 31g pack fresh coriander, leaves picked and chopped
- tortilla chips, to serve
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
200kj
47kcal
2%
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Fat
2g
3%
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Saturates
0g
2%
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Sugars
2g
2%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 5.8g
Protein 1.4g
Fibre 1.9g
Method
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Preheat the oven to gas 4, 180°C, fan 160°C. Heat a griddle pan and brush the corn with a little oil. Griddle for 15-20 minutes, turning occasionally, until charred and tender. Remove the kernels carefully by standing the cob firmly on a chopping board and running a sharp knife downwards.
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Meanwhile, toss the tomatoes in the oil and paprika; season. Roast in the oven for 15 minutes. Remove and set aside to cool.
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In a bowl, mix the charred corn, tomatoes, chilli, red onion, lime juice and coriander; season. Serve with tortilla chips, for scooping.
Tip: Swap in frozen sweetcorn for a budget-friendly alternative – adjust timings accordingly, griddling until charred.
See more Mexican recipes
The reference intakes for this recipe do not include the tortilla chips, which are listed as a side.