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Blackened corn and smoked tomato salsa recipe

Blackened corn and smoked tomato salsa recipe

3 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
  • Vegetarian


  • 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

  • Energy

  • 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


  1. 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.
  2. Meanwhile, toss the tomatoes in the oil and paprika; season. Roast in the oven for 15 minutes. Remove and set aside to cool.
  3. In a bowl, mix the charred corn, tomatoes, chilli, red onion, lime juice and coriander; season. Serve with tortilla chips, for scooping.
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