Grilled Corn & Avocado Salsa

PersonalPoints™

per serving

Total Time: 30 min

Prep: 20 min

Cook: 10 min

Serves: 8

Easy

Here's a fabulous way to use up leftover grilled corn. Make sure your avocado is ripe, but still somewhat firm, for easy cubing. To grill corn, remove husks and silk and coat with cooking spray. Grill over medium heat, turning occasionally, until browned in spots. Don’t touch seeds with bare hands. You can make this recipe with 1 1/2 cups of frozen, boiled or steamed corn that has been well-drained.

Ingredients:

4 sprays cooking spray
3 medium corn, shucked
½ cup uncooked scallion, chopped
1 medium Jalapeño pepper, cored, seeded, and finely chopped
1 medium garlic clove, finely chopped
¼ tsp ground cumin
¼ tsp crushed red pepper flakes, optional
¼ tsp table salt
⅛ tsp black pepper
1 avocado, medium, ripe, peeled, pitted, and cut into 1⁄2-inch cubes
2 tbsp fresh lime juice
2 tbsp cilantro, fresh, finely chopped

Instructions

Off heat, coat grill rack or grill pan with nonstick spray. Preheat the gas grill or grill pan to medium, or prepare a medium fire in a charcoal grill. Grill corn, turning occasionally until browned in spots, 10 to 13 minutes. Let cool to room temperature.
Break each ear of corn in half. Working with 1 piece at a time, stand flat end of corn on cutting board. Using a sharp paring knife, slice kernels off the cob. Transfer kernels to a medium bowl. Add scallions, jalapeño, garlic, cumin, crushed red pepper (if used), salt, and black pepper. If serving later, cover salsa and refrigerate for up to 8 hours. Just before serving, stir in avocado, lime juice, and cilantro.
Serving Size: about 1⁄4 cup salsa.