Corn on the cob is charred on the grill before slicing off the kernels, bringing a delicious smoky element to this sweetcorn salsa. Perfect for serving with tortilla chips or spooning over tacos.
- 3 sweetcorn on the cob, outer leaves removed
- ½ small onion, finely chopped
- 1 fresh jalapeño chilli, finely diced
- 30g/1oz fresh coriander, roughly chopped
- ½ lime, juice only
Place the corn cobs on a griddle pan over a high heat and leave until charred on one side before rotating the cobs. Continue until the cobs are charred all over. Remove from the heat and leave until cool enough to handle.
Cut the kernels off the corn cobs and place in a bowl. Add the onion, chilli, coriander and lime juice. Stir together and season with a pinch of salt.
Preparing Sweetcorn salsa