This salsa was a Southwestern-inspired mashup of what we had in the fridge, but it turned out well. I'm not sure I'd use the bean sprouts again but it could just been that I've never much liked them anyway.
This sweet juiciness of the grilled pineapple combines well with the smoky flavour of the corn and occasional hits of searing heat from the Scotch bonnet peppers. This dish would be a nice accompaniment for barbecued meat if you omitted the shrimp.
3 corn on the cob, grilled and cut off the cob
5-6 thick slices of pineapple, grilled
12-15 shrimp, grilled
1 avocado, diced
Handful bean sprouts
2 green onions, finely chopped
1/4 Scotch bonnet pepper, finely chopped
Juice of 1/2 lime
Gently combine ingredients in a mixing bowl. Serve at room temperature.