Photo of Grilled corn and avocado salsa by WW

Grilled corn and avocado salsa

3
1
1
SmartPoints® value per serving
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

Corn

3 medium, grilled, cooled to room temperature*

Uncooked scallion(s)

½ cup(s), white and green parts, chopped

Jalapeño pepper(s)

1 medium, cored, seeded and minced (don’t touch seeds with bare hands)

Crushed red pepper flakes

¼ tsp(s), optional

Garlic clove(s)

1 clove(s), medium, minced

Cumin seeds

¼ tsp(s)

Table salt

¼ tsp(s)

Black pepper

pinch

Avocado

1 item(s), medium, ripe, peeled, pitted and cut into 1/2-inch cubes

Fresh lime juice

2 tbsp(s), from 1 medium lime

Cilantro

2 tbsp(s), fresh, minced

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.
  3. Yields about 1/4 cup per serving.

Notes

*To grill corn, remove husks and silk and coat with cooking spray. Grill over medium heat until browned in spots. You can make this recipe with 1 1/2 cups of frozen, boiled or steamed corn that has been well-drained.