Tossed Sweetcorn, Tofu and Jalapeño Salad

Wrap the corncobs in kitchen roll and microwave for 5-6 mins or boil the corn in a pan with water & salt

Once your corn is ready, cut the kernels off and transfer them to a pan with sizzling butter

Toss your kernels in butter or coconut oil on high heat

Meanwhile, in a bowl crumble the tofu and season with 1 tsp rock salt

Once the kernels start browning, add 1 tsp salt & your lemon or lime juice

Optional: you can add chilli powder if you like some extra heat

Chop up your jalapeños into thin slices

Add to your pan the crumbled tofu and your sliced jalapeños

Toss for 1-2 mins on high flame