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Strawberry and Avocado Roasted Corn Salsa
Roasted Corn Salsa with Strawberries and Avocado is a unique combination and fun alternative to regular chips and salsa!
Course
Appetizers
Cuisine
Mexican
Prep Time
15
minutes
minutes
Servings
8
people
Calories
87
kcal
Author
Leigh Anne Wilkes
Equipment
Strawberry Slicer
Strawberry Huller
Ingredients
3
ears of corn
husked.
3/4
cup
diced red onion
1 1/2
cups
strawberries
sliced
1/2 to 1
jalapeno pepper
1
avocado
diced
1
lemon
juiced
Splash or two of red wine vinegar
Salt and garlic powder to taste
Instructions
After husking corn boil it for about half the normal time or about 3 minutes
Then lightly coat with olive oil and grill until nice grill marks form.
Also lightly coat the whole jalapeno and grill it to until lightly browned.
Allow corn to cool a bit and then slice kernels off of cob.
Bring corn to room temperature.
Seed the jalapeno and then dice.
Use 1/2 to the whole depending on how hot you want the salsa.
Combine corn, strawberries, avocado, red onion and coat in lemon juice.
Add a splash or two of red wine vinegar and seasonings to taste.
Nutrition
Calories:
87
kcal
|
Carbohydrates:
13
g
|
Protein:
2
g
|
Fat:
4
g
|
Sodium:
7
mg
|
Potassium:
294
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
100
IU
|
Vitamin C:
29
mg
|
Calcium:
14
mg
|
Iron:
0.5
mg