Fire Roasted Corn Avocado Salsa Recipe

by Registered Dietitian, Andrea Holwegner | Jun 29, 2019

Top Summer Appetizer or Picnic Lunch Recipe

This delicious recipe is a summer staple! So many fresh flavours combine to make a tasty dip, or topping on a burger.  Serve this as a healthy appetizer, picnic lunch or snack idea.

Makes 4 generous servings.

What you need:

• 4 ears fresh corn
• 1 jalapeno pepper
• 2 ripe, large avocados (or 3 smaller)
• 1/4 cup prepared pico de gallo
• 2 Tbsp lime juice
• 2 Tbsp fresh cilantro, chopped
• 2 large cloves garlic, minced

How you prepare:

1. Roast the corn and jalapeno pepper over the fire (using a grill or on a gas stove) until charred and blistered. Once cool enough to handle, cut the corn off the cob.
2. Chop the avocados, and mix in a bowl with the corn, and pico de gallo.
3. Remove the seeds from the jalapeno, and mince. Add to bowl with other ingredients, and then stir in lime juice, garlic and salt, and pepper to taste.

Per Serving:

• Calories: 369
• Fat: 24 g
• Carbohydrates: 41 g
• Protein: 7.2 g
• Fibre: 13 g

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