July 31, 2010

Grilled corn and zucchini salsa

Name: Grilled corn and zucchini salsa
Cook time: 30 min
Total time: 30 min
Ingredients: 2 corn cobs, trimmed; 100 gram baby zucchini, halved lengthways; 2 avocados, coarsely chopped; 200 gram grape tomatoes, halved; 1 red onion, thickly sliced; 1/4 cup coarsely chopped fresh coriander; 1 tablespoon sweet chilli sauce; 1/3 cup lime juice; 2 fresh small red thai chillies, thinly sliced

This fresh, zesty corn and capsicum salsa with coriander and chilli is perfect paired with salmon, chicken or steak.

Makes 7 Cup

Cook

30M

Women's Weekly Food

Ingredients

2 corn cobs, trimmed

100 gram baby zucchini, halved lengthways

2 avocados, coarsely chopped

200 gram grape tomatoes, halved

1 red onion, thickly sliced

1/4 cup coarsely chopped fresh coriander

1 tablespoon sweet chilli sauce

1/3 cup lime juice

2 fresh small red thai chillies, thinly sliced

Method

1.On a heated, oiled grill plate (or grill or barbecue), cook corn and zucchini until tender and browned lightly. When cool enough to handle, cut kernels from cobs.

2.In a large bowl, place corn and zucchini with avocado, tomato, onion and coriander. Add combined sauce, juice and chilli; toss gently to combine. Season to taste.