Blackened Sweetcorn Salsa

Blackened Sweetcorn Salsa

With sweetcorn in season, now is the perfect time to whip up this tasty, fresh salsa. Perfect served with tacos, tortillas or fish.


  • 4 corn on the cob
  • ½ bunch of fresh coriander
  • ½ fresh red chilli
  • 4 spring onions
  • 3 ripe tomatoes
  • sea salt
  • 2 limes
  • 1 tablespoon extra-virgin olive oil


  1. Place a griddle pan on a medium-high heat to warm up or use gas bbq.
  2. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking.
  3. Remove to a chopping board and leave to cool slightly.
  4. Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl.
  5. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl.
  6. Finely dice the chilli and slice the spring onions, then add to the bowl.
  7. Chop up the tomatoes and add them to the bowl with a pinch of salt.
  8. Cut the limes in half. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.