Preheat the oven to 200C/180C fan/gas 6. Place the vine tomatoes in a roasting dish. In a separate bowl, combine the oil, chilli sauce, garlic granules, paprika and salt and pepper.
Pour the marinade over the tomatoes and roast in the oven for 15 – 20 minutes until the tomatoes have started to break down and caramelised. When cooked, remove from the oven and allow to cool.
In the meantime, slice the wraps into 5cm-thick strips before cutting into large triangles. Place the triangles onto a large baking tray ensuring they are well spread out. Sprinkle with a little oil, paprika and seasoning and toast in the oven for 6 – 8 minutes just until golden.
When the vine tomatoes have cooled, carefully pull the tomatoes from the vine and discard the stalks. Roughly chop the cooked tomatoes and place in a bowl along with any remaining cooking juices.
Finely dice the salad tomatoes and red onion and finely chop the fresh coriander before adding to the cooked tomatoes. Grate in the zest and squeeze in the juice of one lime. Stir all the ingredients together well and season to taste. If desired, add a pinch of sugar to sweeten.
Just before serving, with a sharp knife shave the corn kernels from the cob. Heat a little oil in a frying pan and fry the sweetcorn until warmed and charred.
