Corn and Avacado Salsa

*To grill corn, remove husks and silk and coat with cooking spray. Grill over medium heat, turning occasionally, until browned in spots. **Don’t touch seeds with bare hands. You can make this recipe with 1½ cups of frozen, boiled or steamed corn that has been well-drained. 2 pts. per serving

Corn and Avacado Salsa

Photo by JDiann3


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    medium corn on the cob, grilled, cooled to room temperature*

  • ½

    cup(s) scallion(s), white and green parts, chopped

  • 1

    medium jalapeٌo pepper(s), cored, seeded and minced**

  • ¼

    tsp crushed red pepper flakes, optional

  • 1

    clove(s) (medium) garlic clove(s), minced

  • ¼

    tsp Durkee ground cumin, or other brand

  • ¼

    tsp table salt

  • tsp black pepper

  • 1

    medium avocado, ripe, peeled, pitted and cut into ½-inch cubes

  • 2

    Tbsp fresh lime juice, from 1 medium lime

  • 2

    Tbsp cilantro, fresh, minced

Directions

each ear of corn in half; place flat end on cutting board and using a sharp paring knife, slice kernels off cob. Place kernels in a medium bowl; add scallion, jalapeno, red pepper flakes, garlic, cumin, salt and pepper. Cover and refrigerate if not using right away. Just before serving, stir in avocado, lime juice and cilantro. Yields about 1/4 cup per serving.


Nutrition

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