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Published 03/06/2026
0:20
Serves 8
Easy

Charred corn salsa

Smoky roasted corn meets fresh citrus, gentle heat and warming spice in this vibrant salsa.

Tossed together and finished with crumbled salty cheese and a dusting of smoked paprika, it’s bright, punchy and perfect for tortilla chips and crudites.

What you'll need...

  • 4 cobs of sweetcorn
  • Light olive oil
  • Salt and pepper
  • 1 large tomato, deseeded and diced
  • 1 small red onion, finely chopped
  • 1-2 red chillis, deseeded and diced
  • Handful of fresh coriander, leaves only
  • Juice of 1 lime
  • Juice of 1 lemon
  • 1 garlic clove, minced
  • 1 1/2 tsp ground cumin
  • 100g salty white cheese, crumbled
  • Smoked paprika

Method

  1. Heat the barbecue to a medium-high heat, or the oven to 200°C/180°C fan/gas 6. Brush the corn with olive oil, season well and cook, turning occasionally, until lightly charred. This will take a few minutes on the barbecue or 15–20 minutes in the oven. Leave to cool slightly, then slice the kernels from the cobs.

  2. Transfer the corn to a large bowl and add the chopped vegetables, chilli, garlic, coriander, cumin and citrus juices. Toss gently to combine and season to taste.

  3. Spoon into a serving bowl, scatter over the crumbled cheese and finish with a pinch of smoked paprika. Serve with tortilla chips.

Shop the tools you will need

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