- 380 g mais
- 15 g koriander
- 1 chilli
- 4 lente-ui
- 3 tomaten
- 1 limoen
- 1 el olijfolie
Place a griddle pan on a medium-high heat to warm up. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over. Put the corn in a mixing bowl.
Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl.
Cut the chilli in half lengthways and deseed it. Finely slice the chilli and add it to the bowl.
Trim and finely slice the spring onions, then add to the bowl.
Chop up the tomatoes and add them to the bowl.
Squeeze the lime juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.