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Roasted corn salsa
Sweet, crunchy corn, fresh tomatoes and coriander, creamy avocado, lime juice and a little heat from the chillies. This delicious vegetarian dish works as a topping to flatbreads, a filling for burritos, with thin slices of steak or with thin strips of griddled aubergine and halloumi slices. Add a half a finely diced red onion if you have one, and adjust the chilli content to your liking.
Ingredients
- 2 sweetcorn cobs
- 3 tbsp olive oil
- 4 tomatoes, deseeded and diced
- 2 avocados, peeled and diced
- 2 fresh chillies, deseeded and finely chopped
- 2 tbsp fresh coriander, roughly chopped
- 4 tbsp lime juice
- good pinch of salt
Method
Prep time:
5 min
PT5M
Cooking time:
35 min
PT35M
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Step 1
Preheat oven to 200°C/Gas 6.
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Step 2
Cut the kernels from the corn. Put the kernels in a baking dish and toss in 1 tablespoon of oil.
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Step 3
Roast in the oven for 30-35 minutes until just tender, but crunchy and lightly browned. Leave to cool.
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Step 4
Combine in a large bowl with the tomatoes, avocado, chillies, coriander, lime juice, 2 tablespoons of oil and salt.
