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Avocado, Roasted Corn, and Cilantro Salsa

 
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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

servings

Prep

8

min

Cook

6

min

Ready

16

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

½ tablespoon olive oil
2 cloves garlic
freshly minced
2 cups corn
fresh or frozen
¼ small red onion
finely diced
½ sweet red bell peppers
cored, seeded, and diced small
1 tablespoon olive oil, extra-virgin
½ tablespoon red wine vinegar
1 clove garlic
minced
teaspoon red hot pepper sauce
or to taste
*
1 teaspoon cumin
ground
1 teaspoon chili powder
1 tablespoons lime juice
fresh
¼ cup cilantro
freshly chopped
1 avocados
slightly firm, diced
salt
to taste
*
black pepper
fresh ground, to taste
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 359g (12.7 oz)
Amount per Serving
Calories 41657% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 49mg 2%
Total Carbohydrate 16g 16%
Dietary Fiber 13g 50%
Sugars g
Protein 17g
Vitamin A 35% Vitamin C 112%
Calcium 6% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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