Roasting brings out a deeper corny flavor and changes the texture just slightly. Roasted corn can be added to slaws and salads but we love to make this corn salsa with it. It’s chewy, sweet, spicy and tangy. You could serve it over the half shell (avocado, that is!) or you can dice the avocado and mix it in. Either way, it’s great in tacos, with rice, with potatoes, or chips.
Corn on the Cob Salsa Stuffed Avocado [Vegan]
Ingredients You Need for Corn on the Cob Salsa Stuffed Avocado [Vegan]
Ingredients
- 4 ears corn
- Olive oil, for roasting
- Salt, to taste
- 1 jalapeno
- 1/2 red onion
- The juice of one lime
- Salt, to taste
- 4 ears corn
- Olive oil, for roasting
- Salt, to taste
- 1 jalapeno
- 1/2 red onion
- The juice of one lime
- Salt, to taste
How to Prepare Corn on the Cob Salsa Stuffed Avocado [Vegan]
- Cut the corn off the cob. Toss with a little olive oil and salt.
- Turn out onto a lined baking sheet and roast in a 400°F oven for 25 to 30 minutes, mixing around halfway through. Let cool.
- Dice the jalapeno, red onion, and juice the lime. Toss with the corn. Season with a pinch of salt. Taste and adjust. Enjoy!
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About The Author
Lisa Dawn Angerame
See My RecipesMy recipes are easy because I cook for busy people like me. I prep ahead, use fresh ingredients and utilize my pantry and freezer. I completed a cooking course at the Natural Gourmet Institute in New York City and was the first-ever graduate of the Rouxbe online cooking school. In addition, I hold a Certificate in Plant-Based Nutrition from Cornell.
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