This is a recipe I discovered while in quarantine where cooking has become a huge part of my life. A quick salsa salad that can be served with pretty much anything – grilled chicken, prawns, mozzarella – you name it. This dish is healthy, vegan, fresh and zingy. You can make it as spicy as you like when you add the chili.

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Ingredients

• Two large cobs of corn
• 200g mixed tomatoes
• Spring onions
• Fresh chilis
• Lemon

Process

1. Using a girdle or pan, add the two cobs of corn on a medium / high heat and turn every two minutes until the corn becomes a darker on each side.
2. Slice the tomatoes into inch chunks and add to a serving bowl.
3. Slice the chilies as thinly as you can and slice up the spring onions. Add these to the serving bowl with the tomatoes.
4. Slice the basil up and add to the bowl.
5. Squeeze a lemon into the bowl and mix it all up.
6. Once the corn is done, take it off the heat and slice the corn off of the cob.
7. Add to the bowl, stir well and serve!