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Smoky corn & avocado salsa

Smoky corn & avocado salsa

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A star rating of 4.3 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Easily doubled
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal181
low infat9g
saturates2g
carbs19g
sugars9g
fibre7g
protein5g
salt0.1g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2013

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Overall rating

A star rating of 4.3 out of 5.6 ratings
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