Smoky Sweetcorn and Avocado Salsa is a modern Fusion recipe from South Africa for a Mexican-inspired barbecued fish accompaniment or side dish of corn, bell pepper, spring onions, avoaco and tomato in lime juice. The full recipe is presented here and I hope you enjoy this classic South African version of: Smoky Sweetcorn and Avocado Salsa.
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This is a Mexican-inspired barbecued side dish that goes wonderfully well with braaied (barbecued) food, particularly fish. Though I must admit that I love anything with avocado in it!
Ingredients:
2 large sweetcorn cobs
1 large red bell pepper
1 large orange or yellow bell pepper
bunch of spring onion, finely sliced
3 tomatoes, de-seeded and chopped small
1 ripe avocado, peeled and cut into small cubes
juice of 1 lime
small bunch of coriander (cilantro)
Method:
Prepare and pre-heat your barbecue and wait until the coals are glowing white. Meanwhile, boil the corn in salted water for 5 minutes. Cool under running water and pat dry.
Barbecue the bell peppers whole for 10-15 mins, turning regularly, until the skins are charred. Put in a bowl, cover and set aside 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.
