• Finely chop tomato and onion (see ingredients). Grate the carrot. Drain the sweetcorn.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.

TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return frying pan to medium-high heat, with a drizzle of olive oil. Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Add onion and carrot, and cook until tender, 4-5 minutes.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add All- American spice blend and tomato paste, and cook until fragrant, 1-2 minutes.
• Add brown sugar and the water, and stir to combine. Reduce heat to medium and simmer until slightly thickened, 1-2 minutes.

• Add tomato to the charred corn, along with a drizzle of white wine vinegar and olive oil. Tear in coriander (see ingredients) and season to taste. Toss to combine.
• Divide corn chips between bowls and top with saucy plant-based mince chilli and tomato-corn salsa.
• Sprinkle with shredded Cheddar cheese. Dollop over plant-based mayo to serve. Enjoy!