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Blackened corn and smoked tomato salsa recipe

2 ratings

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

Serves 6
10 mins to prepare and 15 mins to cook
47 calories / serving
Healthy

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

Each serving contains

Energy
200kj
47kcal 2%
Fat
2g 3%
Saturates
0g 2%
Sugars
2g 2%
Salt
0.2g 3%

of the reference intake
Carbohydrate 5.8g Protein 1.4g Fibre 1.9g

Method

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.

See more Mexican recipes