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Prep/Cook: 10/15 min     £1.37     Difficulty: ◉◉     Serves: 6


  • 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


  1. 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.
  2. Meanwhile, toss the tomatoes in the oil and paprika; season. Roast in the oven for 15 minutes. Remove and set aside to cool.
  3. In a bowl, mix the charred corn, tomatoes, chilli, red onion, lime juice and coriander; season. Serve with tortilla chips, for scooping. 

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