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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 115.1
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 13.4 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 2.4 g

View full nutritional breakdown of Best Corn and Avocado Salsa calories by ingredient
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Best Corn and Avocado Salsa

Submitted by: BOONZIE

Introduction

This is really good on chicken, shrimp, or scrambled eggs with cheese (don't get out the tortilla chips!). It's slightly spicy. If you want more you can add a little minced jalapeño. This is really good on chicken, shrimp, or scrambled eggs with cheese (don't get out the tortilla chips!). It's slightly spicy. If you want more you can add a little minced jalapeño.
Number of Servings: 6

Ingredients

    1 tbsp olive oil
    3 ears of fresh corn
    salt and pepper to taste
    1 tsp paprika
    1 tsp cumin (powder)
    1/2 tsp chili powder
    2 scallions, chopped
    2 tbsp chopped fresh cilantro
    juice from 1 lime or to taste
    1 tbsp orange juice
    1 large avocado, diced

Directions

Heat the olive oil in a skillet over medium-high heat. Cut the corn kernels off the cob. Add the corn, paprika, cumin, chili powder, and salt and pepper to taste. Saute until corn is tender, about 6-8 minutes, stirring frequently. Set aside to cool while you chop scallions and cilantro.

Mix together corn, scallions, and cilantro. Squeeze in lime juice, add orange juice, and taste for seasonings. At this point you can chill the mixture before you add the avocado to make sure it's cold, but I like it at room temp.

Add the avocado right before serving so it doesn't brown. The easiest way to dice the avocado is: halve it and remove pit. Cut criss cross lines through each half with the skin still on, then scoop out all the cubes. Mix and serve.

Makes 6 small or 4 large servings.

Number of Servings: 6

Recipe submitted by SparkPeople user BOONZIE.






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