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]

Advertisement
Advertisement

Ingredients

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
Advertisement

Preparation

  1. Cut the corn off the cob. Toss with a little olive oil and salt.
  2. 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.
  3. Dice the jalapeno, red onion, and juice the lime. Toss with the corn. Season with a pinch of salt. Taste and adjust. Enjoy!
Advertisement
Advertisement