Charred Corn and Avocado Salsa
Jul 10, 2013 | 4:12 pm
Charred Corn and Avocado Salsa
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 m4
Servings
183
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
13g
20%
Sugar
4g
N/A
Saturated Fat
2g
10%
Protein
4g
7%
Carbs
19g
6%
Vitamin A
19µg
2%
Vitamin B6
0.3mg
12.8%
Vitamin C
18mg
29%
Vitamin E
2mg
9%
Vitamin K
38µg
47%
Calcium
24mg
2%
Fiber
7g
27%
Folate (food)
89µg
N/A
Folate equivalent (total)
89µg
22%
Iron
1mg
5.4%
Magnesium
44mg
11%
Monounsaturated
8g
N/A
Niacin (B3)
2mg
12%
Phosphorus
92mg
13%
Polyunsaturated
2g
N/A
Potassium
553mg
16%
Riboflavin (B2)
0.1mg
8.1%
Sodium
357mg
15%
Thiamin (B1)
0.1mg
9.3%
Zinc
0.8mg
5.2%