Ingrédients pour Avocado Corn Salad Moosewood Recipe
- 1 (10 ounce) package frozen corn kernels
- 1 teaspoon olive oil
- Water
- 1/2 teaspoon ground cumin
- Cayenne
- 1 ripe avocado
- 2 tablespoons fresh lime juice
- 1/2 medium red bell pepper
- 1/2 cup chopped red onion
- to taste
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon chili powder
- pepper to taste
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Comment préparer Avocado Corn Salad Moosewood Recipe
- Combine 1 cup corn kernels, 1/2 cup chopped red onion, 1/4 cup chopped cilantro, 1/2 teaspoon cumin, and 1/4 teaspoon chili powder in a small saucepan.
- Cover and cook over medium heat for 5 minutes.
- Remove the lid and cook for another 2 minutes, or until excess moisture has evaporated.
- Remove from heat and let cool completely.
- While the corn mixture cools, cut 1 ripe avocado in half, remove the pit, and dice into 1/2-inch cubes.
- Place the avocado cubes in a medium bowl and gently toss with 2 tablespoons of lime juice.
- Chop 1/2 of a medium bell pepper (any color) and add it to the bowl.
- Add the cooled corn mixture and red onion to the bowl.
- Gently stir to combine all ingredients.
- Taste and adjust seasoning as needed. Serve immediately for the best flavor and texture. Avocado will brown if left out for too long.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
10g
Fat
16g
Carbs
15g
