Avocado and Corn Salsa

Name: Avocado and Corn Salsa
Yield: Makes 350 ml/12 fl oz
Cuisine: American
Ingredients: 2 tomatoes, diced; 1 medium-sized avocado pear, peeled and diced; ¼ hot green chilli, chopped; 50 g/2 oz sweetcorn kernels, lightly cooked (or frozen and defrosted); Salt if desired; 2 teaspoons finely chopped coriander; ½ onion, finely chopped; 2 teaspoons lime juice

Preparation info

Makes
350 ml

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

Creamy avocado pear combines with fresh sweetcorn and tangy tomatoes, enlivened with just a little hot chilli and tart lime; this makes a delicious spoon-on relish for grilled mild chilli-spiced chicken or fish, or simply to roll up in a warm tortilla and eat.

Ingredients

50 g/2 oz sweetcorn kernels, lightly cooked (or frozen and defrosted)
1 medium-sized avocado pear, peeled an

Americas
United States
Starter
Gluten-free
Vegan
Spicy

Method

Combine all the ingredients, taking care not to mash the avocado into a purée. Season with salt to taste.