Free Recipe Corn And Avocado Salsa
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Corn And Avocado Salsa Recipe
3 Ears corn; (3 cups kernels)
3 Haas avocados
1/3 c Extra-virgin olive oil
1/4 c Red wine vinegar
12 dr Tabasco sauce
1 tb Minced garlic
1 tb Ground cumin
1 tb Chile powder
1/4 c Fresh oregano; chopped
1 Red bell pepper; diced
1 Red onion; minced
1/2 c Fresh lime juice
Corn And Avocado Salsa Preparation
Blanch ears of corn in boiling water for 3 minutes, drain, and cool under cold water. Cut kernels off the cobs (you should have 3 cups). Peel and chop the avocado into large chunks. Mix all ingredients together. Chill until ready to serve. To store, cover and refrigerate up to 3 days. Makes about 5 cups. Source: Martha Stewart Living Magazine, May 1997 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Yield: 5 cups Per serving: 813 Calories (kcal); 74g Total Fat; (77% calories from fat); 5g Protein; 43g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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