Ingredients
- 4 corn on the cob
- ½ a bunch of fresh coriander
- ½ a fresh red chilli
- 4 spring onions
- 3 ripe tomatoes
- sea salt
- 2 limes
- 1 tablespoon extra virgin olive oil
Method
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Place a griddle pan on a medium-high heat to warm up.
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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.
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Remove to a chopping board and leave to cool slightly.
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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.
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Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl.
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Cut the chilli in half lengthways.
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Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith.
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Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly.
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Trim and finely slice the spring onions, then add to the bowl.
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Chop up the tomatoes and add them to the bowl with a tiny pinch of salt.
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Cut the limes in half.
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Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.
Tip:
Using the palm of your hand, press and roll the limes around on a work surface before you cut them in half – it’ll help you to squeeze lots more juice out of them
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