Dips

Corn & avocado salsa

avocado_corn_salsa.jpg
  • Serves: 8
  • Preparation: 15 minutes
  • Cooking: 10 minutes
  •       

Ingredients

olive oil spray
1 corn cob
400g can kidney beans, rinsed, drained
2 ripe avocados, halved, seeded, peeled and finely chopped
½ cup fresh coriander, coarsely chopped
corn chips, to serve

Method

1

Lightly spray a medium frying pan with oil spray to lightly grease.

2

Place over high heat and add the corn and cook, turning occasionally, for 8-10 minutes or until corn is tender and slightly charred. Remove from heat and set aside for 10 minutes to cool.

3

Use a small sharp knife to run along the cob to remove kernels.

4

Place the corn kernels, kidney beans, avocado and coriander in a medium bowl.

5

Gently toss to combine.

6

Taste and season with salt and pepper.

7

Spoon into a serving bowl.

8

Serve immediately with corn chips, if desired.

Tip: You can use a 300g can of corn kernels instead of the corn cob.

Ingredients

 olive oil spray
 1 corn cob
 400g can kidney beans, rinsed, drained
 2 ripe avocados, halved, seeded, peeled and finely chopped
 ½ cup fresh coriander, coarsely chopped
 corn chips, to serve

Directions

1

Lightly spray a medium frying pan with oil spray to lightly grease.

2

Place over high heat and add the corn and cook, turning occasionally, for 8-10 minutes or until corn is tender and slightly charred. Remove from heat and set aside for 10 minutes to cool.

3

Use a small sharp knife to run along the cob to remove kernels.

4

Place the corn kernels, kidney beans, avocado and coriander in a medium bowl.

5

Gently toss to combine.

6

Taste and season with salt and pepper.

7

Spoon into a serving bowl.

8

Serve immediately with corn chips, if desired.

Tip: You can use a 300g can of corn kernels instead of the corn cob.
Corn & avocado salsa

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