Avocado and Corn Salsa

Name: Avocado and Corn Salsa
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 2 avocados, diced; 1 cup corn kernels, grilled or fresh; 1 red onion, finely diced; 1 tomato, diced; 1 jalapeño, finely sliced; juice of 2 limes; large handful coriander, chopped; 2 tbsp olive oil; salt and pepper to taste

A fresh Australian-Tex Mex avocado and corn salsa, good on tacos or served straight up as a dip. Grilling the corn until it's lightly charred before it's cut from the cob is what adds a smoky depth that raw or boiled corn simply doesn't have.

Total time

15 min

Prep

10 min

Cook

5 min

Difficulty

easy

Cuisine

Australian

vegetarianvegan

Ingredients

2avocados, diced

1 cupcorn kernels, grilled or fresh

1red onion, finely diced

1tomato, diced

1jalapeño, finely sliced

juice of 2limes

large handfulcoriander, chopped

2 tbspolive oil

salt and pepperto taste

Instructions

Grill corn until lightly charred.

Dice avocados.

Combine all ingredients.

Season well with salt.

Serve immediately as a dip or topping.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

253

Protein

4.2g

Fat

18.8g

Carbs

22.8g

Fiber

Sodium

19mg

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★★★★★

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