Corn and Avocado Salsa
Author: Maya Kitchenette
Prep time:
Total time:
- 2 ears sweet corn or ½ cup canned corn, drained
- 1 firm avocado, diced
- ¼ red onion, diced
- ½ jalapeno, diced (optional)
- ½ red chilli, sliced
- Juice of ½ a lemon or juice of 1 lime
- Chopped cilantro
- Salt to taste
- A pinch of sugar
- Drained the corn and give it a good rinse.
- If using whole corn, slice the kernels off the corn.
- In a bowl, combine lemon/lime juice, salt, sugar and give it a good mix.
- Mix in all the remaining ingredients.
- Cover and refrigerate for at least an hour before serving.
Serving size: 2 Calories: 267 Fat: 16g Saturated fat: 2g Unsaturated fat: 12g Trans fat: 0g Carbohydrates: 32g Sugar: 9g Sodium: 103mg Fiber: 10g Protein: 6g Cholesterol: 0mg
Recipe by Maya Kitchenette at https://mayakitchenette.com/corn-and-avocado-salsa/
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