Grilled corn and zucchini salsa

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

  • 30 mins cooking
  • Makes 7 Cup
  • Print


Grilled corn and zucchini salsa
  • 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


Grilled corn and zucchini salsa
  • 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.


This recipe makes enough for six servings.

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