Smoky corn & avocado salsa

Smoky corn & avocado salsa

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

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

Additional info

  • Easily doubled
  • Healthy
  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
181
protein
5g
carbs
19g
fat
9g
saturates
2g
fibre
7g
sugar
9g
salt
0.1g

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

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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.

Recipe from Good Food magazine, July 2013

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Comments

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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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