Avocado and Grilled Corn Salsa
Avocado and Grilled Corn Salsa
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Avocado and Grilled Corn Salsa

15 MIN
10 MIN
625 ml (2 1/2 cups), approximately
Choix sain
Ricardo's recipes : Avocado and Grilled Corn Salsa



  1. Preheat the grill, setting burners to high. Oil the grate.
  2. In a pot of boiling water, cook corn for about 2 minutes. Remove from water, drain and pat dry.
  3. Grill corn for 3 to 4 minutes or until golden brown, using tongs to roll it around. Let cool on a work surface. With a knife, remove kernels. Set aside.
  4. In a bowl, combine avocado and lime juice. Add corn kernels and remaining ingredients. Season with salt and pepper. Serve with corn chips.


This salsa is delicious with grilled white fish or as a fajita topping. It also goes well with fish and chips.


  1. I have made this several times. Usually there is only one leftover corn, so I half the recipe. Also, I use pickled jalepenos as I always have some in the fridge.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.