Makes approx. 1/2 cup

Ingredients

• 1 tbsp coconut oil
• 1 corn on the cob
• ¼ red onion, finely sliced
• 1 large tomato, diced
• 1 tsp red chile, seeded and finely chopped
• juice of ½ lime
• 1 tbsp cilantro, chopped
• 1 tsp olive oil
• Salt and pepper to taste

Directions

Heat the oil in a frying pan over high heat.

Place the corn in the pan and cook until it starts to char, turning frequently.
Remove and let cool before slicing the kernels off the cob.
Add the corn to a bowl with the remaining salsa ingredients, then season with salt and pepper.

It is best eaten fresh but stored in the fridge for 1–2 days.