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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
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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.
Meanwhile, toss the tomatoes in the oil and paprika; season. Roast in the oven for 15 minutes. Remove and set aside to cool.
In a bowl, mix the charred corn, tomatoes, chilli, red onion, lime juice and coriander; season. Serve with tortilla chips, for scooping.
The GDAs for this recipe do not include the tortilla chips, which are listed as a side.
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