Zutaten für Avocado Corn Salad
- 2 (10 ounce) packages frozen corn kernels, thawed and drained
- 2 tablespoons olive oil
- Water, as needed for cooking
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 3 ripe avocados
- 1/4 cup fresh lime juice
- 1 large red bell pepper, chopped
- 1/2 cup finely chopped red onion
- 1 teaspoon salt, or to taste
- 1/2 teaspoon hot pepper sauce (such as Tabasco), or to taste
- 1/4 cup chopped fresh cilantro
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Zubereitung von Avocado Corn Salad
- Preheat a large skillet over medium heat. Add olive oil.
- Add corn kernels, water, cumin, and cayenne pepper flakes to the skillet.
- Cook, covered, for 5 minutes, or until the corn is tender.
- Uncover and cook for another 2-3 minutes to evaporate excess moisture. Remove from heat and set aside to cool.
- While the corn cooks, prepare the avocado: Cut the avocados in half lengthwise, remove the pits, and peel the skin.
- Chop the avocados into 1/2-inch pieces and place them in a large bowl.
- Add lime juice to the avocados and gently stir to combine.
- Chop the bell pepper into 1/2-inch pieces and add to the bowl.
- Add the cooled corn and chopped red onion to the bowl.
- Stir gently to combine all ingredients.
- Season with salt and hot pepper sauce to your liking.
- Sprinkle fresh chopped cilantro on top.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
16g
Carbs
11g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Low Protein Healthy Salads Side Dishes Vegetables American Southwestern United States Refrigerator Summer Vegan Vegetarian Stove Top Dietary Low Sodium Low Cholesterol Seasonal Healthy 2 Low In Something Corn Equipment Number Of Servings
