This grilled corn salsa is made using corn on the cob, red pepper, avocado and a hint of spice. It's refreshing, vibrant, full of flavour, colour and makes a perfect addition to any barbecue.
2tablespoonsvegetable oiluse ½ for brushing the corn
2tablespoonslow fat yogurt
1garlic cloveminced
⅓teaspooncumin and coriander powderseach
½teaspoonfine sea saltand pepper to taste
Instructions
Brush the vegetables with a little oil and grill in a griddle pan or on a barbecue over a fairly high heat until lightly charred turning often.Remove from the heat and set aside for a few minutes until cool enough to handle. Finely chop the pepper.Stand the corn on one end on top of a cutting board and cut the kernels off slicing downwards all the way around.
Place the corn kernels, red pepper and the rest of the salsa ingredients in a mixing bowl.
In a small bowl whisk together the yogurt, lime juice and zest, oil, garlic, spice and seasoning until well combined.
Pour the dressing into the salsa and stir thoroughly. Adjust the seasoning if needed and chill for 30 minutes before serving if possible.
Notes
It is important to grill/fry the vegetables briefly (for about 6-8 minutes) over a fairly high heat so they brown nicely without becoming too soft on the inside. They need to still have lots of crunch.
If you decide to use canned sweetcorn rather than corn on the cob you can fry it briefly with a little oil in a non-stick pan over a high heat but pat it dry beforehand. Alternatively simply drain and stir into the salsa.
Chill the salsa for 30 minutes before serving if possible. Best served the same day.