Smoky Corn and Avocado Salsa

Name: Smoky Corn and Avocado Salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Cuisine: latin american
Ingredients: 2 large sweetcorn cobs; 1 large red pepper; 1 large orange pepper; bunch spring onion finely sliced; 3 tomatoes deseeded and chopped small; 1 ripe avocado cut into small cubes; juice 1 lime; small bunch coriander

4.35 (6)

⏱ 25 mins 🍽 Serves 4 🌶 latin american ✅ Easy 🏷 Side dish

This light and crunchy salsa is a fantastic Latin American side dish. Sweetcorn cobs and peppers are charred on the barbecue to create a smoky base, then combined with fresh spring onions, tomatoes, avocado and zesty lime juice. Finished with torn coriander, it's an ideal accompaniment for grilled meats or fish, especially at a barbecue. The recipe serves four and takes just 25 minutes to prepare.

Ingredients

2 large sweetcorn cobs
1 large red pepper
1 large orange pepper
bunch spring onion finely sliced
3 tomatoes deseeded and chopped small
1 ripe avocado cut into small cubes
juice 1 lime
small bunch coriander

Method

Prepare your barbecue, allowing the coals to become glowing white. While you wait, cook the corn in boiling salted water for 5 mins. Rinse under cold water and pat it dry.
Place the peppers on the barbecue for 10-15 mins, turning them often until the skins blacken. Transfer to a bowl, cover, and set aside to cool. Next, barbecue the corn for 5 mins, turning regularly, until it is tender and has some blackened patches.
Peel the skins and remove the seeds from the cooled peppers, then dice the flesh. Cut the kernels from the corn cobs. Combine the corn with the diced peppers, spring onions, tomatoes, avocado, lime juice and seasoning. Tear the coriander and stir through just before serving.