Smoky corn & avocado salsa

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

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 181
  • fat 9g
  • saturates 2g
  • carbs 19g
  • sugars 9g
  • fibre 7g
  • protein 5g
  • salt 0.1g


  • 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


  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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