Charred Corn and Avocado Salsa
A chunky-style salsa with grilled or broiled charred corn and ripe avocado. So good topped on tacos or with good tortilla chips!
Ingredients
- 3 ears sweet corn, charred
- 1 tablespoon neutral oil, for corn
- 2 large avocados, slightly underripe
- ¼ large red onion, diced
- 1 medium jalapeno, seeded and diced
- ½ cup grape tomatoes, diced
- 2 tablespoons cilantro, minced
- 1 medium lime, juice
- 1 teaspoon kosher salt
- 1 teaspoon Tajin seasoning, optional
- Tortilla Chips, for servings
Instructions
- Preheat grill to high heat or preheat your oven to broil. Rub corn lightly with oil and season with a sprinkle of salt. Add corn to grill or place under broiler for 3-4 minutes until charred. Turn and cook for another 2-3 minutes. Remove corn and let cool slightly.
- When corn is cool enough to handle, slice off kernels into a medium mixing bowl. Dice avocado into small cubes and stir into corn.
- Add red onion, tomato, jalapeno, and cilantro and stir to combine. Then add lime juice, salt, and Tajin. Stir well and taste. Adjust seasoning to your liking.
- Serve salsa with chips.
- Store leftover salsa in the fridge in an airtight container for 3-4 days.
Nutrition
Serving: 1bowl | Calories: 136kcal | Carbohydrates: 8g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 393mg | Potassium: 380mg | Fiber: 5g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 15mg | Calcium: 15mg | Iron: 0.5mg