Smoky corn & avocado salsa

Smoky corn & avocado salsa

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(6 ratings)

Prep: 10 mins Cook: 15 mins


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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  • 2 large sweetcorn cobs


    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



    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 tomatoes, deseeded and chopped small



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

  • 1 ripe avocado, cut into small cubes



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

  • juice 1 lime



    The same shape, but smaller than…

  • small bunch coriander


  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, questions and tips

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tattoo tote
2nd Jun, 2018
bland and totally unsuitable for a vegan palate.
12th Aug, 2015
Quick, easy and tasty - goes really well with the Mexican ribs
19th Jul, 2013
11th Jul, 2013
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.
7th Jul, 2013
Lovely with very finely diced chilli for a bit of heat.
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