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courtesy of F&W April 1991
8 Servings
1 cup fresh or thawed frozen corn kernels
1 Tbsp corn oil
2 large avocados, preferably Haas, cut into ¼” dice
¼ cup chopped fresh coriander
1 large tomato, cut into ¼” dice
2 Tbsp minced red onion
About 1 tsp minced fresh or pickled jalapeno pepper
1 tsp minced garlic
2 Tbsp fresh lime juice
1 tsp cider vinegar
1 ½ tsp coarse (Kosher) salt
¼ tsp cumin
Preheat the oven to 450 degrees F.
On a baking sheet, toss the corn with 1 Tbsp oil. Roast, tossing often, for 7-8 minutes, until golden. Let cool, then transfer to a medium bowl.
Fold in the avocado, tomato, cilantro, onion, jalapeno and garlic.
Stir in the lime juice, salt, vinegar, cumin and 2 Tbsp oil.
Cover and refrigerate for up to 6 hours.
Serve with tortilla chips
courtesy of F&W April 1991
8 Servings
1 cup fresh or thawed frozen corn kernels
1 Tbsp corn oil
2 large avocados, preferably Haas, cut into ¼” dice
¼ cup chopped fresh coriander
1 large tomato, cut into ¼” dice
2 Tbsp minced red onion
About 1 tsp minced fresh or pickled jalapeno pepper
1 tsp minced garlic
2 Tbsp fresh lime juice
1 tsp cider vinegar
1 ½ tsp coarse (Kosher) salt
¼ tsp cumin
Preheat the oven to 450 degrees F.
On a baking sheet, toss the corn with 1 Tbsp oil. Roast, tossing often, for 7-8 minutes, until golden. Let cool, then transfer to a medium bowl.
Fold in the avocado, tomato, cilantro, onion, jalapeno and garlic.
Stir in the lime juice, salt, vinegar, cumin and 2 Tbsp oil.
Cover and refrigerate for up to 6 hours.
Serve with tortilla chips