4 ears of fresh corn, husked
5 tsp extra-virgin olive oil, plus extra for brushing
2 jalapeño peppers, deseeded and chopped
4 tbsp fresh coriander, chopped
1 small red onion, chopped
Juice of 2 limes
1 tsp sugar
Salt and black pepper
- Place a griddle pan on a medium-high heat to warm up. Brush the corn with olive oil.
- 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.
- 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.
- Add the remaining olive oil, jalapeños, coriander, red onion, lime juice, sugar and some salt and black pepper to taste. Stir to combine well.
Per serving: 147kcals, 8.9g fat (1.4g saturated), 17.8g carbs, 4.6g sugars, 2.4g protein, 2.5g fibre, 0.228g sodium
MAKE IT YOURS:
Add halved cherry tomatoes, chopped peppers, diced avocado or extra chillies to your personal preference.