Charred Corn Salsa


2 large corncobs
1 tbsp olive oil
½ tsp smoked paprika
½ bunch spring onions, chopped finely
1 bunch coriander, chopped finely
1 red chilli, sliced finely
1 cup black beans, rinsed and drained
1 avocado, diced
Salt and pepper
Squeeze of lime


Heat a grill pan/BBQ to medium-high heat. Rub corn with olive oil and smoked paprika, cook on each side until charred, remove from heat and set aside.

Meanwhile, combine spring onions, coriander, chill, avocado and black beans in a bowl.

Shave corn off cobs and add to the rest of the salsa mix, drizzle with lime juice and combine well, season to taste