Blackened Corn and Smoked Tomato Salsa Recipe

Blackened Corn and Smoked Tomato Salsa Recipe

Unleash this fiery salsa for a cracking snack, starter or a side for Mexican main course. Ready in just 25 minutes, it couldn't be easier to make.


Prep time: 10 minutes

Cook time: 15 minutes

Servings: 6 people


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.


2 x corn on the cob
1 tsp olive oil, plus a little for brushing
1 x 220g pack vine cherry tomatoes, halved
1/2 tsp smoked paprika
1/2 red chilli, seeded and diced
1/2 red onion, finely chopped
1 lime, juiced
1/2 x 31g pack fresh coriander, leaves picked and chopped
Tortilla chips, to serve