Strawberry and Avocado Roasted Corn Salsa

Roasted Corn Salsa with Strawberries and Avocado is a unique combination and fun alternative to regular chips and salsa!CourseAppetizersCuisineMexicanPrep Time15 minutesServings8 peopleCalories87kcalAuthorLeigh Anne Wilkes

Equipment

• Strawberry Slicer
• Strawberry Huller

Ingredients

• 3 ears of corn husked.
• 3/4 cup diced red onion
• 1 1/2 cups strawberries sliced
• 1/2 to 1 jalapeno pepper
• 1 avocado diced
• 1 lemon juiced
• Splash or two of red wine vinegar
• Salt and garlic powder to taste

Instructions

• After husking corn boil it for about half the normal time or about 3 minutes
• Then lightly coat with olive oil and grill until nice grill marks form.
• Also lightly coat the whole jalapeno and grill it to until lightly browned.
• Allow corn to cool a bit and then slice kernels off of cob.
• Bring corn to room temperature.
• Seed the jalapeno and then dice.
• Use 1/2 to the whole depending on how hot you want the salsa.
• Combine corn, strawberries, avocado, red onion and coat in lemon juice.
• Add a splash or two of red wine vinegar and seasonings to taste.

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