Charred Corn and Mango Salsa

1tbsp olive oil

1tsp hot smoked paprika

2 corn cobs (or 379g tin, drained, see instructions for this at the end of recipe)

300g cherry tomatoes, finely chopped

1 red onion, finely chopped

1 mango, destoned and finely chopped

1 jalapeño, deseeded and finely chopped

Small handful coriander, finely chopped

1tbsp extra virgin olive oil

Juice 2 limes

1 In a small bowl mix the olive oil and smoked paprika. Brush all over the corn cobs. Barbecue or griddle the corn over high heat for 15min, turning regularly or until charred. Leave to cool completely.

2 Slice the kernels off the cobs: hold a cob upright (on its end) on a board and shave off kernels with a large knife. Repeat with all cobs.

3 Add the corn to a large serving bowl with the remaining ingredients and plenty of seasoning.

Note: If using tinned corn, drain well, heat 1 tbsp oil in a frying pan over high heat, add the corn and fry, stirring, until charred and tender. Stir in the paprika and some seasoning; transfer to a plate to cool completely.