I am just crazy for anything smokey or charred, especially paired with fresh and zingy flavours. As soon as I finished making this salsa I had to test it with a few Doritos, nek minnit half the packet is gone (okay, so that happens any time that I open a packet of Doritos but on this particular occasion the salsa was to blame). It’s great as a dip or as a side, next post I’ll show you what I did with it.
Grilled Corn and Avocado Salsa
Recipe by Ainsley Badman.
1 ear of corn
1/2 red onion, finely chopped
juice of 1 lime
big pinch of salt
125g cherry tomatoes, finely chopped
large handful of coriander, finely chopped
1 avocado, cubed
Leaving the husk on the corn, microwave it for 5 minutes.
Allow to cool slightly then peel of the husk and silk.
Heat a grill pan on medium-high heat, spray the corn with oil and grill on all sides until black and blistered, set aside to cool.
In a medium mixing bowl combine the red onion, lime juice and salt, allow to sit for 5 mins.
Cut the corn off the cob and add it to the mixing bowl along with the cherry tomatoes, coriander and avocado.
Mix gently and taste for seasoning, adding more salt or lime juice to taste.