Name: Fresh corn and zucchini chunky salsa
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 (800g) corn cobs, trimmed lengthways; 100 gram baby zucchini, halved; 2 (640g) avocados, coarsely chopped; 200 gram grape tomatoes, halved; 1 (170g) red onion, halved, thickly sliced; Dressing; 1 tablespoon sweet chilli sauce; 1/3 cup (80ml) lime juice; 2 fresh red thai chillies, thinly sliced; 1/4 cup coarsely chopped fresh coriander

Ingredients

2 (800g) corn cobs, trimmed lengthways

100 gram baby zucchini, halved

2 (640g) avocados, coarsely chopped

200 gram grape tomatoes, halved

1 (170g) red onion, halved, thickly sliced

Dressing

1 tablespoon sweet chilli sauce

1/3 cup (80ml) lime juice

2 fresh red thai chillies, thinly sliced

1/4 cup coarsely chopped fresh coriander

Method

1.Cook corn and zucchini on heated oiled grill plate (or grill or barbecue) until browned lightly and tender. When corn is cool enough to handle, use a sharp knife to cut kernels from cobs.

2.Meanwhile, to make dressing, place ingredients in a small bowl and whisk to combine.

3.Place corn and zucchini in large serving bowl with dressing and remaining salsa ingredients. Toss gently to combine.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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