Inspired by the bright, colourful flavours of California but tailored with easy-to-find UK ingredients, this Corn & Avocado Salsa is more than a side. It's a celebration of fresh ingredients, relaxed afternoons and simple pleasures. Sweet corn, ripe avocado, zesty lime, juicy tomatoes and a touch of jalapeno bring freshness and zing, while coriander adds that unmistakable summer flair. Serve it with tortilla or pita chips, spoon it over grilled chicken or fish, or simply enjoy it straight from the bowl; it's that irresistible. 

Summer Corn and Avocado Salsa

Prep time: 20 minutes + chill time | Serving size: 6-8  

Ingredients: 

• 2 cups frozen sweet corn, thawed
• 3 ripe avocados, peeled, pitted and chopped 
• 1 cup cherry tomatoes, quartered
• 1 medium red pepper, finely chopped
• 1 small red onion, finely diced
• 1 jalapeno, deseeded and finely sliced
• 2 tablespoons cider vinegar or white wine vinegar 
• Juice of 2 limes (about 4 tablespoons)
• 2 cloves garlic, minced
• 1/3 cup extra virgin olive oil
• 1 teaspoon sea salt tablespoons extra virgin olive oil
• 1/2 teaspoon freshly ground black pepper 
• 1 teaspoon dried oregano  
• Large handful of fresh coriander (about 1/3 cup), chopped

Directions:

1. In a large mixing bowl, combine the thawed corn, cherry tomatoes, red pepper, red onion, garlic and jalapeno. Set aside. 

2. In a separate small bowl, whisk together lime juice, vinegar, olive oil, salt, pepper and oregano. Pour the dressing over the corn mixture. Stir to coat well. Cover and refrigerate for at least 1 hour to allow the flavours to meld.

3. Just before serving, gently stir in the chopped avocados and fresh coriander. Serve with tortilla chips, warm pita or spoon over grilled meats, halloumi or leafy greens. 

Hints & Tips

Leftovers - This salsa is best enjoyed the day it's made, but leftovers will keep well in the fridge for up to 2 days. Cover with beeswax wrap or store in a sealed glass container to keep avocado from browning.

Make Ahead - You can prepare everything but the avocado and coriander up to 24 hours ahead. Just store in the fridge in an airtight container. Add the avocado and coriander just before serving to keep it vibrant and fresh.

Variation - For a smoky touch, use grilled corn. Want a touch of sweetness? Add a handful of diced mango or pineapple.