Smoky Corn Salsa With Deep Fried Tortillas

1. 1

   Remove any husk or threads from the corn.

2. 2

   Brush the cobs with the olive oil and grill for about 15 minutes, turning constantly.

3. 3

   Remove from the grill and strip the kernels from the cob.

4. 4

   Add the chili, onion, tomato, remaining olive oil, lime zest, lime juice and coriander.

5. 5

   Set aside to let the flavours develop (about an hour seems to give the best results).

6. 6

   Heat the oil in a pan or wok.

7. 7

   Rip the tortillas into pieces and deep fry until crispy and golden.

8. 8

   Lift out and drain.

* Per serving · 4 servings · Values may vary.

No additional tips available.