Hello everybody, welcome to my recipe site. Today I will show you a way to make a distinctive dish, Sweet Corn and Avocado Salsa. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
Sweet Corn and Avocado Salsa Recipe. Avocados and fresh corn from the cob cohabitate with red pepper flakes, red wine, spices, herbs, and vinegar in this sassy salsa. Try it as a side dish with grilled chicken, or eat it plain View image.
You can cook Sweet Corn and Avocado Salsa using 7 ingredients and 2 steps. Here is how you cook that.
Ingredients of Sweet Corn and Avocado Salsa
Prepare 1 cup of sweet, yellow corn.
It’s 1/2 of avocado, chopped.
Make ready 1/4 of red onion, chopped.
You need 1/4 of plum tomato, chopped.
Make ready 1 tsp of chopped cilantro.
It’s 1 of spritz of fresh lemon juice.
Make ready 1 of salt & pepper to taste.
This delicious corn salsa uses diced avocado instead of tomatoes.Slice kernels off the corn, and combine it with all remaining ingredients in a bowl.I dropped by the Lodge yesterday afternoon and discovered, to both my horror and excitement, that our friend Dave.Crunchy sweet corn kernels and chunks of creamy avocado coated with a spicy lime dressing makes a great salad, salsa, or relish—depending on how you Cut the kernels from the ears of corn and put in a large bowl (I like to cut the kernels off working with the ear set into a large bowl to catch them all as.
Sweet Corn and Avocado Salsa instructions
Toss all ingredients together and season with salt, pepper, and a squeeze of lemon..
Serve with tortilla or pita chips..
All veggies I eat must be sweet.This salsa is sweet, but also has a nice tang from the crisp, red onion.Includes sweet yellow corn, avocado, purple onion, plum tomatoes, chopped cilantro, fresh lemon juice, salt, pepper.
One simple technique transforms the corn and makes this salad absolutely irresistible.It will become your favorite summer salad recipe! ❤️ Become A TRUE.Sweetcorn fritters with avocado salsa recipe.To make the salsa, dry-fry the remaining corn, until lightly charred.Tip into a bowl with the remaining spring onion, chilli and coriander.
