American 12 min

Grilled Corn Salsa

Name: Grilled Corn Salsa
Total time: 12 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 ears fresh corn, husked; 1 cup cherry tomatoes, quartered; ½ red onion, finely diced; 1 jalapeño, seeded and minced; ½ cup fresh cilantro, roughly chopped; 3 tablespoons fresh lime juice; 1 tablespoon olive oil; 1 teaspoon cumin; ½ teaspoon salt; ¼ teaspoon black pepper; 1 ripe avocado, diced

veganhealthyquickgluten-free

Ingredientsfor 2

130

Cal

Protein

18g

Carbs

Fat

14 ears fresh corn, husked
21 cup cherry tomatoes, quartered
3½ red onion, finely diced
41 jalapeño, seeded and minced
5½ cup fresh cilantro, roughly chopped
63 tablespoons fresh lime juice
71 tablespoon olive oil
81 teaspoon cumin
9½ teaspoon salt
10¼ teaspoon black pepper
111 ripe avocado, diced

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Instructions

1
Preheat grill to high. Grill corn directly on the grates, turning every 2 minutes, for 10–12 minutes until charred and cooked through. Cool 5 minutes, then cut the kernels from the cob.
2
Combine corn kernels, cherry tomatoes, red onion, jalapeño, and cilantro in a large bowl. In a small bowl, whisk lime juice, olive oil, cumin, salt, and pepper. Pour over the salsa and toss to combine.
3
Gently fold in diced avocado just before serving. Taste and adjust lime juice, salt, and heat. Serve immediately as a dip with tortilla chips or as a topping for grilled chicken, fish tacos, or burgers.