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Chunky Corn and Courgette Salsa

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Makes: 7 cups
2 corn cobs (800g), trimmed
100g baby courgettes, halved lengthways
2 large avocados (640g), chopped coarsely
200g cherry tomatoes, halved
1 medium red onion (170g), sliced thickly
1/4 cup coarsely chopped fresh coriander
1 tablespoon sweet chilli sauce
1/3 cup (80ml) lime juice
2 fresh small red chillies, sliced thinly

Cook corn and courgettes on heated oiled grill plate (or grill or barbecue) until tender and browned lightly.

Using sharp knife, remove kernels from cobs.

Combine corn and courgettes in large bowl with avocado, tomato, onion and coriander.

Add remaining ingredients; toss gently to combine.

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