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Charred sweetcorn, avocado & feta salad with charred tomato salsa

Charred sweetcorn, avocado & feta salad with charred tomato salsa

This Mexican-inspired dish works well as a main or side. Enjoy any leftover dressing as a dip or drizzled over just about anything grilled.

Serves 2 as a main, 4 as a side

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Gluten freeVegetarian4 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins


  • 1 red onion, ½ thinly sliced, ½ cut into 3 wedges
  • 1 clove/s garlic, unpeeled
  • 1 red chilli, halved, stalk removed
  • 270g pack cherry vine tomatoes, left whole
  • ½ tsp ground cumin
  • ¼ tsp Cooks’ Ingredients Smoked Paprika, plus extra to sprinkle
  • ¼ x 25g pack coriander, stalks and leaves roughly chopped and reserved
  • 2 tbsp olive oil, plus extra for brushing
  • 1 lime, juice
  • 1 pack 2 Essential Sweetcorn
  • 1 ripe avocado, sliced
  • 90g bag wild rocket
  • ½ x 200g pack feta


  1. Put the onion wedges, garlic, red chilli and cherry tomatoes in a large frying pan and dry fry for 8-10 minutes over a medium-high heat, until softened and charred. Peel the garlic, discarding the skin. Tip everything into a blender or food processor and add the spices, coriander stalks, 1 tbsp olive oil and ½ the lime juice. Whizz to make a smooth salsa and season to taste. Set aside to cool completely.

  2. Give the frying pan a rinse and return to the heat. Brush the sweetcorn with olive oil, then season and cook for 8-10 minutes, turning regularly, until charred. Cut the kernels from the core with a sharp knife and tip them onto a serving platter. Add the avocado, rocket, sliced red onion and coriander leaves. Season, drizzle with 1 tbsp oil and the remaining lime juice, then toss well to combine.

  3. Break the feta over the salad in chunks, then drizzle everything with some of the tomato salsa. Serve sprinkled with a little extra smoked paprika, with the remaining salsa in a bowl on the side and homemade tortilla chips, if liked (see cook’s tip).

Cook’s tip

For quick homemade tortilla chips, rub wheat or corn tortillas with olive oil, then cut into triangles. Grill for 1 minute, then turn over and grill for 20-30 seconds more on the other side until crisp and golden.


Typical values per (for 2) when made using specific products in recipe


2,277kJ/ 549kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating