Riverford Wicked Leeks
Roasted corn salsa recipe image

Print Roasted corn salsa

Sweet, crunchy corn, fresh tomatoes and coriander, creamy avocado, lime juice and a little heat from the chillies. This delicious vegetarian dish works as a topping to flatbreads, a filling for burritos, with thin slices of steak or with thin strips of griddled aubergine and halloumi slices. Add a half a finely diced red onion if you have one, and adjust the chilli content to your liking.


  • 2 sweetcorn cobs
  • 3 tbsp olive oil
  • 4 tomatoes, deseeded & diced
  • 2 avocados, peeled & diced
  • 2 fresh chillies, deseeded & finely chopped
  • 2 tbsp fresh coriander, roughly chopped
  • 4 tbsp lime juice
  • Good pinch of salt


  1. Preheat oven to 200°C/Gas 6.
  2. Cut the kernels from the corn. Put the kernels in a baking dish and toss in 1 tablespoon of oil.
  3. Roast in the oven for 30-35 minutes until just tender, but crunchy and lightly browned. Leave to cool.
  4. Combine in a large bowl with the tomatoes, avocado, chillies, coriander, lime juice, 2 tablespoons of oil and salt.
want to cook with fresh ingredients? try one of our award winning veg boxes