Char some peppers and use them in this light and crunchy side dish to serve with meat or fish- it’s great with barbecued food
Prep:10 mins
Serves 4
2 large sweetcorn cobs1 large red pepper1 large orange pepperbunch spring onion, finely sliced3 tomatoes, deseeded and chopped small1 ripe avocado, cut into small cubesjuice 1 limesmall bunch coriander
STEP 1Get the barbecue ready and wait until the coals are glowing white. Meanwhile, boil the corn in salted water for 5 mins. Cool under running water and pat dry.STEP 2Barbecue the peppers for 10-15 mins, turning regularly, until the skins are charred. Put in a bowl, cover and leave until cool enough to handle. Barbecue the corn for 5 mins, turning regularly, until tender and blackened here and there.STEP 3Discard the skins and seeds from the peppers, and dice the flesh. Shave the corn from the cobs, then mix with the peppers, spring onions, tomatoes, avocado, lime and seasoning. Tear in the coriander just before digging in.
