AVOCADO CORN SALSA
People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips.
Provided by BARBARA VINSON
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 8h30m
Yield 32
Number Of Ingredients 12
Steps:
- In a large bowl, mix corn, olives, red bell pepper and onion.
- In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
- Stir avocados into the mixture before serving.
Nutrition Facts : Calories 80.7 calories, Carbohydrate 6.1 g, Fat 6.5 g, Fiber 2.3 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 73.3 mg, Sugar 0.9 g
BLACK BEAN AVOCADO SALSA WITH CORN
Steps:
- Preheat the grill over medium-high heat.
- Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.
- Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.
- Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.
CORN AND AVOCADO SALSA
Lime juice combined with avocados and corn make this yummy salsa go well with plain tortilla chips or with grilled chicken. Make just before serving for the best flavor and texture.
Provided by CARI
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
- Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.
Nutrition Facts : Calories 315 calories, Carbohydrate 29.1 g, Fat 22.9 g, Fiber 10.2 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 65.2 mg, Sugar 5.6 g
CORN AND AVOCADO SALAD
Steps:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
- Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
- Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.
AVOCADO CORN SALSA
Make and share this Avocado Corn Salsa recipe from Food.com.
Provided by Sharon123
Categories Sauces
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- In a bowl, mix all ingredients.
- This keeps 2 to 3 days tightly covered in the refrigerator.
- Makes about 2 1/2 cups.
SMOKY CORN & AVOCADO SALSA
Char some peppers and use them in this light and crunchy side dish to serve with meat or fish- it's great with barbecued food
Provided by Jane Hornby
Categories Side dish
Time 25m
Number Of Ingredients 8
Steps:
- Get the barbecue ready and wait until the coals are glowing white. Meanwhile, boil the corn in salted water for 5 mins. Cool under running water and pat dry.
- Barbecue the peppers for 10-15 mins, turning regularly, until the skins are charred. Put in a bowl, cover and leave until cool enough to handle. Barbecue the corn for 5 mins, turning regularly, until tender and blackened here and there.
- Discard the skins and seeds from the peppers, and dice the flesh. Shave the corn from the cobs, then mix with the peppers, spring onions, tomatoes, avocado, lime and seasoning. Tear in the coriander just before digging in.
Nutrition Facts : Calories 181 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
AVOCADO AND CORN SALSA
Provided by Steven Raichlen
Categories Condiment/Spread Tomato Vegetable Appetizer No-Cook Super Bowl Backyard BBQ Avocado Corn Summer Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 to 3 cups
Number Of Ingredients 8
Steps:
- 1. Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.
- 2. Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
- 3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.
AVOCADO, TOMATO & CORN SALAD/SALSA
Refreshing, quick and easy. Use as a salad or salsa. Fill a wrap, top a plate of greens or grilled fish, meat or chicken. The frozen corn chills the salad down which adds to the refreshing taste for hot summer days! You can go mild or kick it up with a jalapeno or smokey chipotles! Yes, parsley can be use in place of the cilantro.
Provided by Rita1652
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first 5 ingredients together.
- Add avocado, onions, corn and tomatoes. Toss into dressing.
- Season with salt and pepper.
- Let sit for 30 minutes, toss and enjoy!
FRESH CORN & AVOCADO SALSA
Enjoy two of summer's top ingredients in one delicious combo with Corn and Avocado Salsa. Add some Italian dressing for a burst of flavor, and Corn and Avocado Salsa is sure to be one crowd-pleasing dip.
Provided by My Food and Family
Categories Home
Time 10m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients except chips.
- Serve with chips.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
CORN AND AVOCADO SALSA
What a fun way to eat your veggies! This corn and avocado salsa is a perfect dip for garden ranch roasted veggie tortilla chips!
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- In medium bowl, mix corn, tomato, green onions and cilantro. In small bowl, mix lime juice, oil, garlic salt and pepper sauce with whisk until blended; pour over corn mixture. Stir to coat. Gently stir in avocado.
- Cover and refrigerate at least 1 hour to blend flavors. Serve with chips.
Nutrition Facts : Calories 110.1, Carbohydrate 14.6 g, Cholesterol 0 mg, Fat 1, Fiber 2.7 g, Protein 2.0 g, SaturatedFat 0.7 g, ServingSize 1 Serving, Sodium 96.4 mg, Sugar 1.5 g, TransFat 0 g
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AVOCADO-CORN SALSA RECIPE - STEVEN RAICHLEN | FOOD & …
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Servings 4
- Cut the kernels off the corn. The easiest way to do this is to lay the cobs flat on a cutting board. Remove the kernels by slicing lengthwise with a chef's knife. Add the corn to the avocado and tomato.
- Just before serving, add the chiles and cilantro to the salsa and toss gently. Season with salt, pepper and additional lime juice if needed; the salsa should be highly seasoned.
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