Avocado and Grilled Corn Salsa
Avocado and Grilled Corn Salsa
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  • 2 ears corn, husked
  • 1 firm but ripe avocado, peeled and diced
  • 2 tablespoons (30 ml) lime juice
  • 1/4 cup (60 ml) fresh cilantro, coarsely chopped
  • 1 green onion, finely chopped
  • ½ jalapeño pepper, seeded and finely chopped
  • Salt and pepper
  • Preparation
  • Preheat the grill, setting burners to high. Oil the grate.
  • In a pot of boiling water, cook corn for about 2 minutes. Remove from water, drain and pat dry.
  • Grill corn for 3 to 4 minutes or until golden brown, using tongs to roll it around. Let cool on a work surface. With a knife, remove kernels. Set aside.
  • In a bowl, combine avocado and lime juice. Add corn kernels and remaining ingredients. Season with salt and pepper. Serve with corn chips.
  • Description
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