Charred Corn Salsa

Serves: 4
Prep: 10 minutes
Cook: 10 minutes

Ingredients

• 2 corn on the cob

• ½ onion

• 1 small tomato

• Small handful fresh coriander

• 1 lime

• 1 tsp extra virgin olive oil

Method

Heat a dry cast-iron pan or heavy frying pan over a high heat.

Add the corn and cook for 8–10 minutes, turning regularly once it releases from the pan, until tender and heavily charred in places.

While the corn cooks, finely dice the onion. De-seed the tomato and finely dice it, then finely chop the coriander.

Once the corn is ready, remove it from the pan and leave to cool for a few minutes. Stand each cob upright on a board and carefully slice the kernels away from the cob.

Add the corn to a bowl with the onion, tomato and coriander.

Squeeze over the lime juice, add the olive oil, salt and a few grinds of black pepper, then mix thoroughly.

Taste and adjust with a little more lime or salt if needed, then leave for 10 minutes before serving to let the flavours come together.