Best Corn and Avocado Salsa
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 tbsp olive oil3 ears of fresh cornsalt and pepper to taste1 tsp paprika1 tsp cumin (powder)1/2 tsp chili powder2 scallions, chopped2 tbsp chopped fresh cilantrojuice from 1 lime or to taste1 tbsp orange juice1 large avocado, diced
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.
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.
Nutritional Info 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
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