Smoky corn & avocado salsa

Smoky corn & avocado salsa

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(4 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
Char some peppers and use them in this light and crunchy side dish to serve with meat or fish- it's great with barbecued food

Nutrition and extra info

  • Easily doubled
  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal181
  • fat9g
  • saturates2g
  • carbs19g
  • sugars9g
  • fibre7g
  • protein5g
  • salt0.1g
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Ingredients

  • 2 large sweetcorn cobs
    Sweetcorn

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 1 large red pepper
  • 1 large orange pepper
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • bunch spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 3 tomato, deseeded and chopped small
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 ripe avocado, cut into small cubes
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • small bunch coriander

Method

  1. Get the barbecue ready and wait until the coals are glowing white. Meanwhile, boil the corn in salted water for 5 mins. Cool under running water and pat dry.

  2. Barbecue the peppers for 10-15 mins, turning regularly, until the skins are charred. Put in a bowl, cover and leave until cool enough to handle. Barbecue the corn for 5 mins, turning regularly, until tender and blackened here and there.

  3. Discard the skins and seeds from the peppers, and dice the flesh. Shave the corn from the cobs, then mix with the peppers, spring onions, tomatoes, avocado, lime and seasoning. Tear in the coriander just before digging in.

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Comments (4)

reichem's picture
5

Quick, easy and tasty - goes really well with the Mexican ribs

mandafers's picture

Made this on Saturday night as part of a BBQ and there wasn't a bit of it leftover! Very quick and easy to throw together, added some very finely chopped chilli for heat, served with jerk prawns and the Mexican ribs.

catie74's picture

Lovely with very finely diced chilli for a bit of heat.

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