1 rating

Charred Corn and Avocado Salsa

Name: Charred Corn and Avocado Salsa
Total time: 14 min 59 s
Yield: 4
Ingredients: 2 ears corn; 2 cup diced avocado; juice from 1 lime; 2 tablespoon minced cilantro; 2 green onions, thinly sliced; 1 teaspoon olive oil; sea salt and freshly cracked black pepper, to taste

July 10, 2013

The 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.

Ready in

15 m

Servings

183

Calories Per Serving

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.