Search
by Ingredient
Roasted Corn and Avocado Salsa

Roasted Corn & Avocado Salsa

StarStarStarHalf starEmpty star

Submitted by sean

Pan-roasted sweet corn and avocado salsa. Works well with any type of seafood or on a fish taco.

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

30 min

Ingredients

1 5
TEASPOON ML OLIVE OIL
3 3
SMALL SMALL CORN COBS *
½ 0.5
SMALL SMALL RED ONION
finely diced
1 1
EACH EACH SWEET RED BELL PEPPERS
cored, seeded, and diced small
2 3E+1
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML RED WINE VINEGAR
1 1
CLOVE CLOVE GARLIC
minced
0.6
TEASPOON ML RED HOT PEPPER SAUCE
or to taste
1 5
TEASPOON ML CUMIN
1 5
TEASPOON ML CHILI POWDER
1 5
TEASPOON ML OREGANO
2 3E+1
TABLESPOONS ML LIME JUICE
1 large lime or 2 small
1 1
EACH EACH AVOCADOS
slightly firm, diced
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
fresh ground, to taste *

Directions

Husk and cut corn from the cobs. Heat a non-stick skillet over medium high heat with a teaspoon of olive oil.

Pan roast until the corn is beginning to develop some color and set aside to cool.

Mix together with the remaining ingredients and gently toss to combine. Keeps well in the refrigerator for up to two days.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 175 79% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 19%
Sugars g
Protein 4g
Vitamin A 24% Vitamin C 80%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

    Email this recipe