Ingredients
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3 ears fresh corn, husks and silks removed
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2 avocados - peeled, pitted, and cubed
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1 red onion, finely diced
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1 red bell pepper, seeded and diced
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⅓ cup red wine vinegar
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¼ cup chopped fresh cilantro
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¼ cup fresh lime juice
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2 tablespoons olive oil
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1 tablespoon minced garlic
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1 tablespoon ground cumin
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1 teaspoon crushed red pepper flakes
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salt and black pepper to taste
Directions
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Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to cut kernels from the cobs.
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Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, vinegar, cilantro, lime juice, olive oil, garlic, cumin, and crushed red pepper flakes. Season with salt and pepper.
Nutrition Facts (per serving)
| 315 | Calories |
| 23g | Fat |
| 29g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 315 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 3g | 17% |
| Sodium 65mg | 3% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 10g | 36% |
| Total Sugars 6g | |
| Protein 5g | 11% |
| Vitamin C 62mg | 68% |
| Calcium 46mg | 4% |
| Iron 2mg | 13% |
| Potassium 856mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
