Charred sweetcorn salsa

Charred sweetcorn salsa

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(2 ratings)

Prep: 15 mins Cook: 10 mins


Serves 8 as a side
Griddle corn on the cobs then toss with lime juice, avocado and red onion for a sweet and smoky side dish

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal176
  • fat13g
  • saturates3g
  • carbs10g
  • sugars2g
  • fibre4g
  • protein3g
  • salt0.1g
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  • 3 corn on the cobs
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 avocados



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

  • juice and zest of 2 limes



    The same shape, but smaller than…

  • 1 red onion, halved and thinly sliced
  • big handful of coriander leaves
  • pinch of salt


  1. Heat a griddle pan. Cook the corn on the cobs in the hot pan, brushing with the olive oil and seasoning as they cook. Turn the corns now and then, until cooked with nice charred lines, about 10 mins. Once cooked, transfer to a plate and leave to cool.

  2. Halve the avocados and remove the stones. Peel, then cut into chunky pieces. Toss through the half of the lime juice and zest.

  3. Hold the corn firmly on a chopping board and cut away the kernels. Mix the avocado with the sweetcorn and red onion, coriander leaves, a good pinch of salt and the remaining lime juice and zest. Keep chilled until ready to serve.

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Comments, questions and tips

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11th Jan, 2015
Fantastic. Dont bother with the fresh corn, just use frozen and you have a great salad in no time.
11th Nov, 2014
Really fresh and tasty, went well with the pulled firecracker brisket.
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