Sweetcorn and Tomato Salsa as well as Avocado Yoghurt
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.
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.
Serves 4
Ingredients
Sweetcorn and Tomato Salsa -
- 2 x cobs of sweetcorn, plus ½ teaspoon fine salt for cooking. Or use 225g tinned or frozen sweetcorn kernels.
- 275g/3-4 medium to large tomatoes
- 30g peeled red onion, roughly chopped
- 1 medium sized green chilli, stem and seeds removed or ⅛ - ¼ teaspoon dried chilli flakes
- 10g – 15g fresh coriander - use leaves and stems
- 1½ tablespoons lemon or 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
- 1½ tablespoons lemon or lime juice
- large pinch of fine salt, to taste
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Tomato, Sweetcorn and Chilli Salsa: bring a pan of water, (large enough for the sweetcorn) to the boil. When boiling add the salt and the sweetcorn cobs. Simmer for 3 – 5 minutes and then drain well. Set aside to cool.
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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.
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Add the prepared onion, chilli and coriander to the food processor and blitz until broken down. Alternatively, chop all the vegetables by hand.
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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.
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Tip the contents of the food processor into a mixing bowl (I 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.
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Stir to mix and transfer to a serving bowl.
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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.
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Tip into a serving bowl.
Recipe Notes
Equipment
- kitchen scales and measuring spoons
- chopping board and knife
- saucepan for the sweetcorn
- jug or bowl for the tomatoes
- food processor
- serving dishes
More details on ingredients and instructions:
Please see the ingredient list and the instructions in the post above, for further information.