Name: Smoky corn & avocado salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Latin American
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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Smoky corn & avocado salsa

Smoky corn & avocado salsa

Jane Hornby

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.3 out of 5.6 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal181
fat9g

low
saturates2g
carbs19g
sugars9g
fibre7g
protein5g
salt0.1g

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.

Recipe from Good Food magazine, July 2013

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A star rating of 4.3 out of 5.6 ratings

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