Name: Sweetcorn salsa with lime salt tortilla chips
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: as a snack
Ingredients: 4 corn cobs; 3 red chillies; 1 red pepper; 1 tsp cumin seeds; 1 shallot , finely chopped; 100g feta , crumbled; handful of coriander , chopped; 3 tbsp olive oil; 2 limes , zested and juiced; vegetable oil , for frying; 4 corn or wheat tortillas , each cut into eight triangles; 1 tsp fine sea salt; 1 tsp smoked paprika; ½-1 tsp chilli powder

Serving plate with tortilla chips and sweetcorn salsa on the side, plus wedges of lime

4 corn cobs
3 red chillies
1 red pepper
1 tsp cumin seeds
1 shallot
finely chopped
100g feta
crumbled
handful of coriander
chopped
3 tbsp olive oil
2 limes
zested and juiced
vegetable oil
for frying
4 corn or wheat tortillas
each cut into eight triangles
1 tsp fine sea salt
1 tsp smoked paprika
½-1 tsp chilli powder

Method

step 1
Heat a heavy frying pan or skillet over a high heat or over the white coals of a barbecue. Char the corn cobs, chillies and pepper (in batches if you need to) for 15-20 mins, turning regularly until softened, charred and blackened in places – be careful as the sweetcorn may crackle and pop. Remove each ingredient as it’s ready – the sweetcorn will take longer than the chillies. Tip into a bowl or container, cover and leave to steam and soften for 10 mins. Toast the cumin seeds in the hot pan (or in a foil parcel on the barbecue) for 20 seconds, then tip into a bowl.
step 2
Remove the skins from the chillies and pepper, discard the seeds and finely chop. Tip into the bowl with the cumin. Hold the sweetcorn cobs upwards on a chopping board and slice down the sides with a knife until all the kernels are removed. Tip into the bowl, stir in the shallot, feta, coriander, olive oil and lime juice. Season well.
step 3
Heat a 1cm depth of vegetable oil in a wide pan over a medium-high heat and fry a batch of the tortilla triangles for 1-2 mins, turning once, until golden and crisp. Drain on kitchen paper and repeat with the remaining batches – they will crisp up as they cool. Mix the sea salt, paprika, chilli powder and lime zest in a small bowl. Tip all the tortilla chips into a large bowl. Sprinkle over the salt and toss well to coat. Serve with the charred sweetcorn salsa.