Grilled Corn Salsa Recipe - Cooking Index
Grilled Corn Salsa Recipe - Cooking Index
To remove corn from the cob, lay it flat on a cutting surface and cut off the kernels close to the cob with a large knife.
Type: Vegetables| 4 | Corn - husked | |
| 5 tablespoons | 75ml | Extra-virgin olive oil - more or less |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 teaspoon | 2.5ml | Finely-minced garlic |
| 1/2 cup | 31g / 1.1oz | Diced red onion |
| 2 | Ripe plum tomatoes - seeded, and | |
| Cut into 1/4" dice | ||
| 1 | Ripe avocado half - peeled, diced, | |
| And tossed with | ||
| 1 tablespoon | 15ml | Fresh lime juice |
| 1 teaspoon | 5ml | Finely-chopped jalapeño |
| 1 tablespoon | 15ml | Fresh lime juice |
| 1 tablespoon | 15ml | Chopped flat-leaf parsley |
Preheat grill. Brush corn with some of the olive oil; cook over high heat, turning occasionally, until all sides are well grilled, about 10 minutes. Remove to a plate; sprinkle with salt and pepper.
When cool enough to handle, cut kernels off cobs; place in a bowl. Combine with all the remaining ingredients. Serve at room temperature.
This recipe yields 4 cups.
Nutritional Analysis Per 1-cup Serving: 110 calories, 12g carbohydrates, 2g protein, 8g fat, no cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 05-19-2002 - S(Reformatted for MC6): - 07-29-2002 by Joe Comiskey - [email protected]
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