Roasted Corn & Avocado Salsa
Pan-roasted sweet corn and avocado salsa. Works well with any type of seafood or on a fish taco.
Yield
4 servingsPrep
10 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| 3 | small |
corn cobs
|
* |
| ½ | small |
red onion
finely diced |
|
| 1 | each |
sweet red bell peppers
cored, seeded, and diced small |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | clove |
garlic
minced |
|
| ⅛ | teaspoon |
red hot pepper sauce
or to taste |
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
oregano
|
|
| 2 | tablespoons |
lime juice
1 large lime or 2 small |
|
| 1 | each |
avocados
slightly firm, diced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
fresh ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 3 | small |
corn cobs
|
* |
| 0.5 | small |
red onion
finely diced |
|
| 1 | each |
sweet red bell peppers
cored, seeded, and diced small |
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 1 | clove |
garlic
minced |
|
| 0.6 | ml |
red hot pepper sauce
or to taste |
|
| 5 | ml |
cumin
|
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
oregano
|
|
| 3E+1 | ml |
lime juice
1 large lime or 2 small |
|
| 1 | each |
avocados
slightly firm, diced |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
fresh ground, to taste |
*
|
Directions
Husk and cut corn from the cobs. Heat a non-stick skillet over medium high heat with a teaspoon of olive oil.
Pan roast until the corn is beginning to develop some color and set aside to cool.
Mix together with the remaining ingredients and gently toss to combine. Keeps well in the refrigerator for up to two days.
