Blackening corn kernels in a dry skillet gives them a smoky depth you can't get from raw corn straight off the cob. Tossed with diced avocado, lime, and jalapeño, it walks the line between salsa and chunky salad, good scooped onto chips or spooned over grilled fish.
Ingredients
- 2 cups corn kernels (fresh or thawed frozen)
- 1 tbsp olive oil
- 2 avocados, diced
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/4 cup chopped cilantro
- Juice of 2 limes
- Salt to taste
Instructions
- Heat olive oil in a dry skillet over high heat. Add corn and let sit undisturbed for 2-3 minutes until charred in spots, then stir and repeat until most kernels have color. Remove from heat and cool slightly.
- In a large bowl, combine charred corn, avocado, red onion, jalapeño, and cilantro.
- Toss gently with lime juice and salt, being careful not to mash the avocado.
- Taste and adjust lime or salt as needed. Serve immediately with tortilla chips or as a topping.
Nutrition Facts (per serving)
| Calories | 190 |
| Total fat | 13g |
| Total carbohydrates | 19g |
| Dietary fiber | 7g |
| Protein | 4g |
| Sodium | 160mg |
Why This Is Good for Your Gut
Corn contributes both soluble and insoluble fiber, along with resistant starch that feeds beneficial colon bacteria. Avocado adds monounsaturated fat and additional fiber that support heart and gut health together. Lime juice's acidity aids mineral absorption from the plant compounds in this dish.
Make it right before serving. Avocado browns fast once it's cut and mixed with the other ingredients. For a bigger spread, serve it alongside the Mediterranean Brunch Board with Hummus and Olives or a bowl of White Bean and Roasted Red Pepper Dip.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
