Avocado, Roasted Corn, and Cilantro Salsa (#2078)

Serves
Ready
2
14
Minutes
Prep
Cook
8
Minutes
6
Minutes
Categories
Sauces Spreads Mexican Side Healthy
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Ingredients

  • 1/2 Tbsp Olive Oil
  • 2 cloves Garlic freshly minced
  • 2 cups Corn fresh or frozen
  • 1/4 small Red Onion finely diced
  • 1/2 Sweet Red Bell Peppers cored, seeded, and diced small
  • 1 Tbsp Extra-Virgin Olive Oil
  • 1/2 Tbsp Red Wine Vinegar
  • 1 clove Garlic minced
  • 1/8 tsp Red Hot Pepper Sauce or to taste
  • 1 tsp Cumin ground
  • 1 tsp Chili Powder
  • 1 tablespoons Lime Juice fresh
  • 1/4 cup Cilantro freshly chopped
  • 1 Avocados slightly firm, diced
  • 1 Salt to taste
  • 1 Black Pepper fresh ground, to taste

Directions

  1. Heat the olive oil in a non-stick skillet over medium high heat.
  2. Add 1 1/2 cloves garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
  3. Add the corn, and roast until until brown spots appear on the corn kernels, about 6 minutes.
  4. Remove from the heat and set side. Let cool for a few minutes.
  5. While the corn is cooking, mix together the remaining ingredients in a mixing bowl, and gently toss to combine.
  6. Once the corn is cooled down a bit, add the corn to the mixing bowl, and mix well.
  7. Season to taste with salt and black pepper. You may also need to add more lime juice or cumin if needed.
  8. Serve or cover and put in the refrigerator until ready to use.
  9. Note: The salsa can be kept in an air-tight container in the refrigerator for up to a few days.
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