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Roasted Corn & Avocado Salsa

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Sweet and crispy roasted corn gives a unique twist to an avocado salsa

Roasted Corn & Avocado Salsa

Happy Friday!  Are you ready for the weekend?  We had a fun day yesterday going to the Colorado Rockies game.  My husband’s work had tickets for employees and their families to go to the game.  They chose 6 people to represent his company and go on the field before the game.  My husband was one of the people chosen, and he got to take our 8 year old with him.  Talk about one happy kid!!

Roasted Corn & Avocado Salsa

A few weeks ago we went to the library and the cookbook Simply Mexican caught my eye.  I picked it up, and I have fallen in love.  I have so many recipes bookmarked.  This Roasted Corn & Avocado Salsa was meant to be a garnish on top of a corn soup, but I thought it sounded so good, I just wanted to eat it with chips, or on tacos.

Roasted Corn & Avocado Salsa

Have you ever tried roasting corn before?  I love roasted vegetables, but never thought of doing it with corn.  It gets crispy, and sweet, and it is down right addicting.  Don’t worry about your corn turning golden brown, that is what you want.  The darker (not black) the better!  Now that fresh corn is in season, this is the perfect recipe to make for taco night, or your weekend barbeque.

Roasted Corn & Avocado Salsa

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Roasted Corn & Avocado Salsa
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Roasted Corn & Avocado Salsa
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Sweet and crispy roasted corn gives a unique twist to an avocado salsa
Course: Appetizer, Side Dish, Snack
Keyword: avocado salsa
Servings: 8
Calories: 103 kcal
Ingredients
  • 3 ears fresh corn kernels , or about 2 cups
  • 1 Tbls olive oil
  • salt and pepper to taste
  • 1/4 cup red onion , chopped
  • 3 Tbls cilantro , chopped
  • 1 lime zested and juiced
  • 1 small jalapeno , finely chopped
  • 2 avocado , peeled and diced
  • 1 roma tomato , diced
Instructions
  1. Preheat oven for 450 degrees.
  2. Toss corn with olive oil. Season with salt and pepper. Place corn on a baking sheet, spreading in a single layer. Roast for 20-25 minutes, until corn starts to turn golden brown.
  3. In a large bowl combine the rest of the ingredients. Add roasted corn, stirring to combine. Season with additional salt and pepper to taste.
Recipe Notes

Slightly adapted from Simply Mexican

Nutrition Facts
Roasted Corn & Avocado Salsa
Amount Per Serving
Calories 103 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 3mg 0%
Potassium 63mg 2%
Total Carbohydrates 1g 0%
Vitamin A 8.8%
Vitamin C 3.8%
Calcium 0.4%
Iron 0.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Appetizer Recipes, Dip Recipes, Snack Recipes Tagged With: , , ,

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Comments

  12. This is my first time stopping by. What a great blog and your recipes all look fantastic. I love this avocado and corn salsa – I’ll definitely be making this.

    What part of Colorado are you in. We come here for the summer – we stay in Breckenridge. I had a feeling when I read your bio that you must live in the mountains with the biking and hiking.

    I’m glad I stopped by.

    Reply

    • Thanks Vicki! I am in Fort Collins which is north of Denver in the foothills. We love it here, just moved here about 2 years ago!

      Reply

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