Corn & Avocado Salsa

4 ears corn, husked and cleaned
1 avocado halved and seed removed
1 cup diced tomatoes
1/4 cup diced red onion
1/2 jalapeño minced
(seeded for a more mild flavor)
1/4 cup Fresh Cilantro, minced
1/4 cup lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat grill (or heat cast iron grill pan) over medium high heat.
Once hot, place corn directly on grill.
Grill, turning occasionally, until charred and tender, about 10 minutes.
Remove corn and cool.
Place avocado flesh side down and grill until charred, about 2-3 minutes.
Cut corn off the cob, dice avocado, and place with remaining ingredients.
Toss to combine and re-season, if necessary.
Cover and chill in fridge until ready to serve.
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