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Avocado and Corn Salsa
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
1
Grill corn until lightly charred.
2
Dice avocados.
3
Combine all ingredients.
4
Season well with salt.
5
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
8g
Sodium
19mg
Reviews
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★★★★★
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