Illinois Harvest of the Month

Avocado and Grilled Corn Salsa

AVOCADO AND GRILLED CORN SALSA

A new and exciting salsa featuring grilled corn and creamy avocados!
This is a summer family recipe for sweet corn.
  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min
  • Yield4
  • Cuisine
    • Mexican
  • Course
    • Appetizer
    • Snack
    • Cold Salsa Dish
  • Diet
    • Vegetarian

Ingredients

  • 2 large avocado, diced
  • 1 cup local sweet corn, *grilled and cut off the cob (about sm. 2 ears)
  • ½ cup quartered grape tomatoes
  • 2 tablespoons chopped fresh cilantro
  • 2 ½ teaspoons lime juice
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon smoked paprika
  • ⅛ teaspoon cumin (optional)
  • Lime wedges, for serving
  • Corn chips / crema or sour cream

Method

1

Toss avocado, corn, tomatoes, cilantro, and lime juice in a medium bowl.

2

Add spices and mix.

3

Transfer to a festive bowl for serving. Serve with corn chips and crema.

4

To grill fresh local sweet corn: Place cleaned ears on individual tin foil sheets. Drizzle with olive oil and season with sea salt. Roll foil and crimp ends to seal. Grill at medium heat turning every 5 mins for a total of 10 minutes. Remove from grill and let sit to steam for 10 minutes. Remove foil and cool.

  • Nutrition Facts

  • 4 servings per container
  • Amount per serving
  • Calories0
  • % Daily Value*
  • Total Fat20.1 g25.77%
  • Saturated Fat4.2 g21%
  • Cholesterol0 mg0%
  • Sodium161 mg7%
  • Total Carbohydrate17.8 g6.47%
  • Dietary Fiber8.2 g29.29%
  • Total Sugars2.5 g
  • Protein3.4 g6.8%
  • Vitamin D (Cholecalciferol)0 IU0%
  • Calcium17 mg1.31%
  • Iron2 mg11.11%
  • Potassium664 mg14.13%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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