Corn and Avocado Salsa

Name: Corn and Avocado Salsa
Total time: 5 min
Yield: 4 Portions
Ingredients: 🌽 3 ears fresh corn, husks and silks removed; 1/3 cup red wine vinegar; 1/4 cup chopped fresh cilantro; 🍋 1/4 cup fresh lime juice; 2 tablespoons olive oil; 🧄 1 tablespoon minced garlic; 1 tablespoon ground cumin; 1 teaspoon crushed red pepper flakes

Coût $10, économiser $5

Source: Recommended by CookPal

5 Min
4 Portions
$10

Corn and Avocado Salsa

Coût $10, économiser $5

Source: Recommended by CookPal

5 Min
4 Portions
$10

INGRÉDIENTS

Vegetables
- 🌽 3 ears fresh corn, husks and silks removed
- 1/3 cup red wine vinegar
- 1/4 cup chopped fresh cilantro
- 🍋 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 🧄 1 tablespoon minced garlic
- 1 tablespoon ground cumin
- 1 teaspoon crushed red pepper flakes

ÉTAPES

Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to cut kernels from the cobs.

Place kernels in a medium bowl. Stir in red wine vinegar, cilantro, lime juice, olive oil, garlic, cumin, and crushed red pepper flakes. Season with salt and pepper.

NUTRIMENTS

Par portion

🔥

315

Calories

5
Protéines
29
Glucides
23
Graisses

💡 Use fresh, ripe avocados for the best flavor and texture.To keep the salsa looking fresh, prepare just before serving as avocado can brown quickly.Perfect as a dip for tortilla chips or a topping for grilled chicken or steak.