Nutrition and extra info
- Easily doubled
- Healthy
- Vegetarian
- Vegan
Nutrition: per serving
- kcal181
- fat9g
- saturates2g
- carbs19g
- sugars9g
- fibre7g
- protein5g
- salt0.1g
Ingredients
- 2 large sweetcorn cobs
Sweetcorn
sw-eet cornAlso known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 1 large red pepper
- 1 large orange pepper
Pepper
pep-izAlso known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- bunch spring onion, finely sliced
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 3 tomatoes, deseeded and chopped small
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 ripe avocado, cut into small cubes
Avocado
av-oh-car-dohAlthough it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- juice 1 lime
Lime
ly-mThe same shape, but smaller than…
- small bunch coriander
Method
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.
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.
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.
Comments, questions and tips