Charred Corn and Avocado Salsa

Charred Corn and Avocado Salsa
Staff Writer
Chubby Vegetarian

Featuring two of summer's best ingredients, corn and avocado, this salsa recipe is easy to prepare and tastes great scooped with tortilla chips or serving on top of grilled fish or chicken. 

4
Servings
136
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 ears corn
  • 2 Cups diced avocado
  • Juice from 1 lime
  • 2 Tablespoons minced cilantro
  • 2 green onions, thinly sliced
  • 1 Teaspoon olive oil
  • Sea salt and freshly cracked black pepper, to taste

Directions

Over a high flame on your outdoor grill, char the ears of con until lightly blackened. This will take 4 minutes per side. Cut the corn away from the cob using a sharp knife and plenty of caution. In a medium bowl, combine the corn, avocado, lime juice, cilantro, green onion, and olive oil. Add sea salt and cracked black pepper to taste. Set aside until ready to serve.

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
2g
8%
Cholesterol
69mg
23%
Protein
26g
57%
Calcium, Ca
27mg
3%
Choline, total
5mg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
1mg
0%
Phosphorus, P
12mg
2%
Selenium, Se
2µg
4%
Sodium, Na
490mg
33%
Water
4g
0%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.