Roasted corn salsa

  • 30 mins cooking
  • Serves 4
  • Print


Roasted corn salsa
  • 2 trimmed corn cobs
  • olive oil
  • 1 coarsely chopped small red onion
  • 1 coarsely chopped large avocado
  • 250 gram halved cherry tomatoes
  • 2 tablespoon lime juice
  • 1/4 cup coarsely chopped fresh coriander
  • salt and pepper, to taste


Roasted corn salsa
  • 1
    Cook corn cobs on heated oiled grill plate (or grill or barbecue) until browned all over. When cool enough to handle, cut kernels from cobs.
  • 2
    Combine corn in medium bowl with red onion, avocado, tomatoes, juice and chopped fresh coriander. Season to taste.

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