Serves 4
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  1. Place a griddle pan on a medium-high heat to warm up. Brush the corn with olive oil.
  2. Once hot, add the ears of corn and cook for 15 minutes, or until lightly browned all over, turning regularly. Remove to a chopping board and leave to cool.
  3. Hold the charred corn steady on a chopping board, using a tea towel to protect your hand. Carefully run a paring knife down the sides to cut off the kernels, then place them in a bowl.
  4. Add the remaining olive oil, jalapeños, coriander, red onion, lime juice, sugar and some salt and black pepper to taste. Stir to combine well.

Nutrition Facts

Per serving: 147kcals, 8.9g fat (1.4g saturated), 17.8g carbs, 4.6g sugars, 2.4g protein, 2.5g fibre, 0.228g sodium

Add halved cherry tomatoes, chopped peppers, diced avocado or extra chillies to your personal preference.