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Blackened corn and smoked tomato salsa recipe

49 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

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

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

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.

The GDAs for this recipe do not include the tortilla chips, which are listed as a side.

See more Mexican recipes