Avocado and Roasted Corn Salsa

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  • Serves: 4
  • Prep Time: 10 mins
  • Ready in: 10 mins
  • Difficulty: Easy
  • Print Recipe:
Avocado and Roasted Corn Salsa

Ingredients

  • 2tbsps vegetable oil
  • 2 ripe avocados, peeled and scooped into small pieces
  • 200g Birds Eye sweetcorn, defrosted and patted dry really well
  • 1 clove garlic, peeled and crushed
  • juice of 1 large lime
  • ½ tsp ground cumin
  • salt and pepper
  • touch of fresh chilli (optional, some kids do like chilli believe it or not !)

Method

  • Heat the vegetable oil in a wok or frying pan.
  • Add the sweetcorn, cumin (and chilli if you are adding) and cook for a couple of minutes until the ears turn slightly golden, then spoon into a bowl.
  • Add the avocado, garlic, lime juice, salt and pepper and mix well.
  • Serve with the nachos.

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