Grilled Corn and Avocado Salsa

By josival

Course: side dishes
PointsPlus™ Value: 2
Servings: 8
Preparation Time: 18 min
Cooking Time: 0 min
Level of Difficulty: Easy

A must-have for all your summer gatherings. The flavors and textures balance perfectly.

Ingredients

• 3 medium corn on the cob, grilled, cooled to room temperature*
• 1/2 cup(s) scallion(s), white and green parts, chopped
• 1 medium jalapeٌo pepper(s), cored, seeded and minced**
• 1/4 tsp crushed red pepper flakes, optional
• 1 clove(s) (medium) garlic clove(s), minced
• 1/4 tsp Durkee ground cumin, or other brand
• 1/4 tsp table salt
• 1/8 tsp black pepper
• 1 medium avocado, ripe, peeled, pitted and cut into 1/2-inch cubes
• 2 Tbsp fresh lime juice, from 1 medium lime
• 2 Tbsp cilantro, fresh, minced

Details

Preparation time 18mins
Cooking time 18mins

Preparation

Step 1

Break each ear of corn in half; place flat end on cutting board and using a sharp paring knife, slice kernels off cob (to watch a video of this technique, click here). 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.
Notes
*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 1 1/2 cups of frozen, boiled or steamed corn that has been well-drained.