Blackened corn and smoked tomato salsa recipe
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
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 47.0kcal
- Fat
- 2g
- Saturates
- 0g
- Salt
- 0.2g
- Sugars
- 2g
of the Reference intake
Carbohydrate 5.8gProtein 1.4gFibre 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.
- Tip: Swap in frozen sweetcorn for a budget-friendly alternative – adjust timings accordingly, griddling until charred.
- See more Mexican recipes
- The reference intakes for this recipe do not include the tortilla chips, which are listed as a side.
