Ingredients

The following ingredients have 6 Servings
  • 2 corn on the cob
  • 1 red bell pepper (deseeded, cut into quarters)
  • 1 avocado (ripe but firm, cubed)
  • 1 jalapeno (finely chopped)
  • 1 red onion (small, finely chopped)
  • 4 tablespoons cilantro/fresh coriander (finely chopped )
  • 2 tablespoons lime juice (plus zest of 1 lime)
  • 2 tablespoons vegetable oil (use ½ for brushing the corn)
  • 2 tablespoons low fat yogurt
  • 1 garlic clove (minced)
  • ⅓ teaspoon cumin and coriander powders (each)
  • ½ teaspoon fine sea salt (and pepper to taste)

Instruction

  • Brush the vegetables with a little oil and grill in a griddle pan or on a barbecue over a fairly high heat until lightly charred turning often.Remove from the heat and set aside for a few minutes until cool enough to handle.  Finely chop the pepper.Stand the corn on one end on top of a cutting board and cut the kernels off slicing downwards all the way around.
  • Place the corn kernels, red pepper and the rest of the salsa ingredients in a mixing bowl. 
  • In a small bowl whisk together the yogurt, lime juice and zest, oil, garlic, spice and seasoning until well combined. 
  • Pour the dressing into the salsa and stir thoroughly. Adjust the seasoning if needed and chill for 30 minutes before serving if possible.