2 x corn on the cob
1 tsp olive oil, plus a little for brushing
1 x 220g pack vine cherry tomatoes, halved
½ 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
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.