Smoky corn & avocado salsa

10-30 minutes 200 kcal or less 4 servings accompaniment al fresco bbq fibre folate good for you homemade salsa picnic quick side dish summer veggie vitamin c

N/A

Source

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

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.