Corn and Avocado Salsa Bowl

Name: Corn and Avocado Salsa Bowl
Total time: 35 min
Yield: 2
Ingredients: 3 ears fresh corn, husks discarded; 2 avocados, peeled and pitted; 1 red onion, finely diced; 1 red bell pepper, seeded and diced; 0.33333334326744 cup red wine vinegar; 0.25 cup chopped fresh cilantro; 0.25 cup fresh lime juice; 2 tablespoons olive oil; 1 tablespoon minced garlic; 1 tablespoon ground cumin; 1 teaspoon crushed red pepper flakes; salt and black pepper to taste

Bring together the refreshing flavors of corn, avocado, and cilantro in this quick salsa. Perfect as a dip with tortilla chips or a zesty topping for grilled meats.

Recipe Info

Prep Time

35 min

Difficulty

Easy

Servings

Nutrition

calories315calories

carbohydrates29g

fat23g

fiber10g

protein5g

sodium65mg

sugar6g

Appetizer Canadian

Ingredients

3 ears fresh corn, husks discarded

2 avocados, peeled and pitted

1 red onion, finely diced

1 red bell pepper, seeded and diced

0.33333334326744 cup red wine vinegar

0.25 cup chopped fresh cilantro

0.25 cup fresh lime juice

2 tablespoons olive oil

1 tablespoon minced garlic

1 tablespoon ground cumin

1 teaspoon crushed red pepper flakes

salt and black pepper to taste

Directions

In a large pot, bring water to a boil. Add corn, and cook until kernels are tender but crisp, about 5 minutes. Drain and cool in cold water. With a knife, cut kernels from the cobs.

Combine the kernels in a medium bowl with avocados, red onion, bell pepper, vinegar, cilantro, lime juice, olive oil, garlic, cumin, and crushed red pepper flakes. Season with salt and pepper to taste.