Sweetcorn and Tomato Salsa as well as Avocado Yoghurt

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When the weather heats up, nothing beats grilled fish or meat fresh from the barbecue — simple, smoky and full of summer flavour. To go alongside, I love serving bright, fresh accompaniments that bring a cooling contrast and a burst of citrusy sharpness to the table. These two recipes are wonderfully versatile: equally delicious with delicate fish, charred meats, spicy or more simply seasoned dishes.

They pair especially well with Indian and Mexican flavours. For Indian-inspired meals, I tend to reach for lemon juice, while lime feels perfect with Mexican dishes. That said, don’t worry too much if you only have one or the other on hand — both bring the same fresh lift that makes these sides so irresistible on a hot summer day.

Sweetcorn and Tomato Salsa

This salsa is everything you want from a summer side dish — vibrant, fresh and packed with texture. Juicy tomatoes, finely chopped red onion, fresh coriander and a touch of chilli come together with the bright zing of citrus. What really makes it special, though, is the sweetcorn. Cooked until just al dente, it adds a wonderfully sweet, buttery flavour and a satisfying pop of texture that works beautifully against the sharper, fresher ingredients. While tinned or frozen sweetcorn will absolutely do the job, there’s something unbeatable about using corn freshly cooked and sliced straight from the cob. It brings a natural sweetness and freshness and elevates this already delicious salsa.

Avocado Yoghurt

Smooth, silky and wonderfully cooling, the avocado yoghurt is the perfect partner to the fresh, vibrant salsa. Its creamy texture balances the crunch and brightness beautifully, while the rich, buttery avocado blends effortlessly with the tangy yoghurt for a combination that feels both light and indulgent.

Together, the two create a delicious contrast of textures and flavours – fresh and zesty alongside cool and creamy – making them the ideal accompaniments for grilled fish, smoky meats and spice-filled summer dishes.

How to make Sweetcorn and Tomato Salsa as well as Avocado Yoghurt

Please see the printable Recipe Card below for the exact, yet condensed, quantities and instructions.

Collect all the ingredients together:

Sweetcorn and Tomato Salsa –

• 2 x cobs of sweetcorn, weighing around 400g, plus ½ teaspoon fine salt for cooking. Or use 225g sweetcorn kernels either frozen or from a tin.
• 275g/3-4 medium to large tomatoes
• 30g peeled red onion, roughly chopped – or use spring onions, trimmed and roughly chopped
• 1 medium sized green chilli, stem removed. Remove the seeds as well if you want to reduce the heat. Use more, or less, fresh chilli depending on your flavour palate. Alternatively use ⅛ – ¼ teaspoon dried chilli flakes
• 10g – 15g fresh coriander – you can use the leaves and the stems
• Juice of ½ lemon. Or use lime juice.
• ⅛ teaspoon fine salt
• ¼ teaspoon freshly ground black pepper

Avocado Yoghurt –

• flesh from 1 medium avocado, around 120g
• 50g Greek yoghurt, or use natural, plain yoghurt
• Juice of ½ lemon (or use lime juice)
• large pinch of fine salt, to taste

How to make these wonderful side dishes:

1. Tomato, Sweetcorn and Chilli Salsa: bring a pan of water, (large enough for the sweetcorn) to the boil. When boiling add ½ teaspoon of salt and the sweetcorn cobs. Simmer for 3 – 5 minutes and then drain well. Set aside to cool.
2. Meanwhile, cover the tomatoes with boiling water and leave to sit for 1 minute. Drain, remove the skins from the tomatoes and transfer to a food processor.
3. Add the prepared onion, chilli and coriander to the food processor and blitz until broken down. Alternatively, chop all the vegetables by hand.
4. When the sweetcorn has cooled enough to handle, slice the kernels from the cob. Next take a spoon and drag this down the cob to remove any extra pulp, juice and bits of kernel. This is known as milking or stripping the corn.
5. Tip the contents of the food processor into a mixing bowl (I actually use the saucepan I cooked the corn in), add the sweetcorn kernels, the lemon/lime juice and the salt and pepper. Taste and adjust seasoning, if necessary.
6. Stir to mix and transfer to a serving bowl.
7. Avocado yoghurt: remove the skin and stone from the avocado and toss the flesh into a small food processor with the yoghurt, lemon/lime juice and salt. Blitz until completely smooth. Taste and adjust seasoning, if necessary.
8. Tip into a serving bowl.

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Made this recipe?

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