Grilled Corn And Zucchini Salsa - cooking recipe

Ingredients

2 cobs corn, trimmed
3.5 oz baby zucchini, halved lengthwise
2 None avocados, coarsely chopped
7 oz cherry tomatoes, halved
1 None red onion, thickly sliced
1 tbsp coarsely chopped fresh cilantro
1 tbsp sweet chili sauce
1/3 cup lime juice
2 None fresh small red Thai chilies, thinly sliced

Preparation

Preheat grill and oil grates. Grill corn and zucchini until tender and browned lightly. When cool enough to handle, cut kernels from cobs.
Transfer corn and zucchini to a large bowl. Add with avocados, tomatoes, onion and cilantro. Whisk together chili sauce, lime juice and Thai chilies. Drizzle over salad and toss gently to combine. Season to taste.