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Roasted Corn and Avocado Salsa

 
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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 teaspoon olive oil
3 small corn cobs
*
½ small red onion
finely diced
1 each sweet red bell peppers
cored, seeded, and diced small
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic
minced
teaspoon red hot pepper sauce
or to taste
*
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon oregano
2 tablespoons lime juice
1 large lime or 2 small
1 each avocados
slightly firm, diced
1 x salt
to taste
*
1 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

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 17579% of calories 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?

 

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