Avocado and Grilled Corn Salsa by Ricardo
Prep Time
Cooking Mode
2 ears corn husked
1 firm but ripe avocado peeled and diced
30 mL (2 tbsp.) tbsp. lime juice
60 mL (¼ cup) cup fresh cilantro coarsely chopped
1 green onion finely chopped
½ jalapeño pepper seeded and finely chopped
Salt and pepper
2 ears corn husked
1 firm but ripe avocado peeled and diced
30 mL (2 tbsp.) tbsp. lime juice
60 mL (¼ cup) cup fresh cilantro coarsely chopped
1 green onion finely chopped
½ jalapeño pepper seeded and finely chopped
Salt and pepper
Directions
1Preheat the grill, setting burners to high. Oil the grate.
2In a pot of boiling water, cook corn for about 2 minutes. Remove from water, drain and pat dry.
3Grill corn for 3 to 4 minutes or until golden brown, using tongs to roll it around. Let cool on a work surface. With a knife, remove kernels. Set aside.
4In a bowl, combine avocado and lime juice. Add corn kernels and remaining ingredients. Season with salt and pepper. Serve with corn chips.
Tips
1
NOTE: This salsa is delicious with grilled white fish or as a fajita topping. It also goes well with fish and chips.
Disclaimer
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Personal Note
Personal Note