Not sure what to do with your ripe avocados? This roasted corn, avocado and cilantro salsa will satisfy your tummy with lots of deliciousness, and it’s also packed with goodness. Serve it with some store-bought or homemade tortilla chips or tacos.
YIELD
2 servingsPREP
8 minCOOK
6 minREADY
16 minIngredients
Directions
Heat the olive oil in a non-stick skillet over medium high heat. Add 1½ cloves garlic, stirring constantly, and cook for about 40 seconds until very fragrant. Add the corn, and roast until until brown spots appear on the corn kernels, about 6 minutes. Remove from the heat and set side. Let cool for a few minutes.
While the corn is cooking, mix together the remaining ingredients in a mixing bowl, and gently toss to combine.
Once the corn is cooled down a bit, add the corn to the mixing bowl, and mix well. Season to taste with salt and black pepper. You may also need to add more lime juice or cumin if needed. Serve or cover and put in the refrigerator until ready to use.
Note:
The salsa can be kept in an air-tight container in the refrigerator for up to a few days.
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