Corn cobs from the bbq with mango salsa

Light the barbecue. Cook the corn cobs for 4 minutes and drain. Grill them for 5 minutes on the barbecue. Times regularly.

Brush the corn cobs with the mango-cinnamonsauce and wrap them in aluminum foil. Put them on the barbecue for 10 minutes.

Meanwhile, peel the mango and cut the flesh into slices of the kernel. Cut the flesh into cubes and put in a bowl.

Cut the red onion. Cut the tomatoes into quarters, remove the seeds and cut the flesh into cubes.

Halve the red pepper, remove the seeds and cut the flesh finely. Slice the coriander.

Add the onion, tomato, pepper and coriander to the mango. Squeeze the lime over the salsa and add the rest of the mango cinnamone sauce.

Mix together.

Remove the corn cobs from the foil and place on a dish, serving the nachochips and mango salsa in separate containers.