Grilled Corn & Avocado Salsa
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 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. 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.
Ingredients
Cooking spray
4 spray(s)
Fresh yellow corn
3 medium
Uncooked scallion(s)
0.5 cup(s)
Jalapeño pepper(s)
1 medium
Garlic
1 medium clove(s)
Ground cumin
0.25 tsp
Crushed red pepper flakes
0.25 tsp
Table salt
0.25 tsp
Black pepper
0.125 tsp
Avocado
1 item(s), medium
Fresh lime juice
2 Tbsp
Cilantro
2 Tbsp
Instructions
1
Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium, or prepare medium fire in charcoal grill. Grill corn, turning occasionally, until browned in spots, 10 to 13 minutes. Let cool to room temperature.
2
Break each ear of corn in half. Working with 1 piece at a time, stand flat end of corn on cutting board. Using sharp paring knife, slice kernels off cob. Transfer kernels to medium bowl. Add scallions, jalapeño, garlic, cumin, crushed red pepper (if using), salt, and black pepper. If serving later, cover salsa and refrigerate for up to 8 hours. Just before serving, stir in avocado, lime juice, and cilantro.
3
Serving size: about 1⁄4 cup salsa
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