Roasted Sweetcorn and Tuna

  • Time: 30 minutes
  • Serves: 2
  • Level: easy

Sweetcorn and tuna from tins are a remarkable product, however, they can be a little drab, and benefit from further tinkering… The  Mexicans grill whole cobs of corn over fires or cut the kernals off the cob and ‘toast’ the corn in in a hot dry pan. With the addition of other Mexican flavourings, cooking the corn the Mexican way brings a welcome zing to tinned corn and tuna.

Mexican 'toastado' or roasted style corn - with tuna of course!

What you need

1 small tin of sweetcorn, preferabbly no extra salt

1 small tin of tuna in water

1 medium tomato

Half a small onion

1 green chilli

Greek yoghurt


Smoked ‘hot’ Spanish paprika (pimenton)


How Dad Cooked It

This can be served as a side dish or as an individual dish for a light meal. The photo contains all the corn and tuna I used in the recipe. If you need more double up on the quantities. There should be more corn than tuna, which here, acts like a seasoning.

The tomato salsa is a simple pico de gallo, but you can use any of the usual salsas from the supermarket.

  1. Chop the onion finely, place in a bowl, and add a good pinch of salt, a smaller pinch of sugar, and a good squeeze of lime. Mix and leave to marinate (pickle) for about 5-10 minutes, then strain.
  2. Drain the sweetcorn and tuna separately. Dry both on kitchen towels to remove any excess moisture.
  3. Heat a flat cast iron pan or non-stick pan until very hot. Roast the corn on the pan until it starts to turn brown and blacken in places, about 5 minutes. Remove from the pan.
  4. Heat a small frying pan and add a thin layer of vegetable oil. Fry the tuna, breaking it up and turning it until it start to brown and become a little crispy – do not burn. Remove from the pan and strain off the oil – then put on a kitchen towel to remove any remaining oil. Place on a chopping board and chop finely. Add to the corn.
  5. Make a pico de gallo by chopping the tomato, chilli and coriander. Mix all these ingredients with the onion into a bowl and season with salt, pepper, and lime juice.
  6. Put a couple large spoonfuls of yoghurt in a bowl and loosen with a good squeeze of lime juice and season with salt.
  7. Re-heat the corn and tuna if necessary and place on a dish, pour over the yoghurt, sprinkle with paprika and garnish with pico de gallo and lime wedges.

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