Grilled Corn and Avocado Salsa
2
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
A must-have for all your late-summer gatherings. The flavours and textures meld perfectly. At a staff tasting we couldn't get enough—the bowl was gone in minutes.
Ingredients
Cooked corn
3 ear(s), medium
Uncooked scallions
0.5 cup(s)
Jalapeño pepper
1 medium
Crushed red pepper flakes
0.25 tsp(s)
Garlic
1 clove(s), large
Cumin seeds
0.25 tsp(s)
Table salt
0.25 tsp(s)
Black pepper
0.125 pinch(es)
Avocado
1 medium
Fresh lime juice
2 tbsp(s)
Cilantro
2 tbsp(s)
Instructions
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 (if using), garlic, cumin, salt and pepper. Cover and refrigerate if not using right away.
2
Just before serving, stir in avocado, lime juice and cilantro. Yields about 1/4 cup per serving.
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