Grilled Corn and Avocado Salsa

1
Total Time
18 min
Prep
18 min
Cook
0 min
Serves
8
Difficulty
Easy
Here's a fabulous way to use up leftover grilled corn. Make sure your avocado is ripe, but still somewhat firm, for easy cubing.

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**

crushed red pepper flakes

¼ tsp, optional

garlic clove(s)

1 medium clove(s), minced

ground cumin

¼ tsp

table salt

¼ tsp

black pepper

tsp

avocado

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

fresh lime juice

2 Tbsp, from 1 medium lime

cilantro

2 Tbsp, 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, 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.

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.

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