I love to add this as a side on many meals, or as a garnish on top of a simple piece of white fish or chicken. It's really easy to throw together and is a crowd pleaser!

Ingredients (serves 4):

  • 2 cups cherry tomatoes, sliced in half
  • 2 cups corn, frozen or fresh
  • 1/2 cup cilantro, chopped
  • 1 dry shallot, chopped
  • 1 jalapeño pitted and finely chopped
  • 1 tsp Malden (flake) salt
  • Ground pepper
  • 4 tbsp olive oil
  • 1/2 lemon, juiced


  1. Cook corn (if using fresh), you can boil and then cut the kernels off, or if using frozen corn, thaw.
  2. Roast in oven for 20 minutes until cooked and slightly charred. Set aside to let cool.
  3. In a mixing bowl, combine tomatoes, corn, shallot, jalapeño, and cilantro. Top with olive oil, Malden salt, pepper and lemon juice.
  4. Toss gently, transfer to your favourite serving dish.