Sunday, September 1, 2013

Grilled Vegetable Salsa

This corn salsa is a nice addition to fish tacos. It's very fresh tasting so it doesn't over power a light fish and the charred BBQ flavour really adds some depth. It would be prettier if you use a red pepper rather than orange.

Grilled Vegetable Salsa

2 large Cobs of Sweet Corn
1 Tbsp butter
1 pepper
1 avocado
1 onion ( I used yellow, but red would be prettier)
Juice of 1 lime
salt and pepper to taste
1 large handful of fresh cilantro chopped

1. Husk the corn, and spread with butter to prevent it sticking to the grill.
2. Cut the avocado in half and remove the seed. I didn't remove the seed, and it began to crack in the heat.
3. Slice the onion.
4. Preheat the grill and place the pepper and corn directly on the grill.
5. Put the onions and avocado in a tin pie plate or on some aluminum foil and place on the grill.
6. Grill the vegetables until they have a nice charred look, turning every few minutes. Remove each vegetable as it is done.
7. Remove corn kernels from the cob, and chop all the vegetables. Place all vegetables in a bowl and stir in juice, cilantro and salt and pepper. Allow to sit for at least 30 minutes to absorb flavors.
8. Serve as a side dish, as an appetizer with chips, or as a topping for fajitas/tacos.

Approximate Nutritional Information per serving for 4 servings:

calories: 216
fat: 13g
saturated fat: 4g
carbs: 26g
fiber: 7g
protein: 3g

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