Corn Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 tbs canola or olive oil3/4 tsp ground cumin2 med ears of corn1 c dried seeded tomato1 sml onion, chopped1 sml avacado, diced2 tsp lime juice (from fresh lime)1 tsp finely chopped Chipotle Chile in Adobo Sauce or 1 deveined jalapeno, minced (its not as good)1 tsp coarse salt1/4 c chopped cilantro
Heat grill, combine oil & cumin in med. bowl. Brush corn with 2 tsp of the oil mixture; reserve bowl w/ remaining mixture. Grill corn covered over med heat or coals 7-10 min or until kernels are lightly charred & softened. Cool. Cut kernels off cobs place corn in bowl w/ reserved mixture. Gently stir all remaining ingredients & let stand 15 mins.
Tip: Avacados like to turn brown fast, to prevent this coat the diced avacado in fresh lime juice as soon as you dice it.
Number of Servings: 8
Recipe submitted by SparkPeople user HOLLISTERAUGUST.
Tip: Avacados like to turn brown fast, to prevent this coat the diced avacado in fresh lime juice as soon as you dice it.
Number of Servings: 8
Recipe submitted by SparkPeople user HOLLISTERAUGUST.
Nutritional Info Amount Per Serving
- Calories: 91.6
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 9.8 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2.3 g
- Protein: 1.5 g
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