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Add a photoServings: 1
Ingredients
- 2 x ears fresh corn husked
- 3 tsp oriental sesame oil
- 3 Tbsp. unseasoned rice vinegar
- 2 lrg green onions minced
- 2 Tbsp. toasted sesame seeds
- 3/4 tsp warm chili paste see * Note (such as sambal oelek)
- 1 x garlic clove chopped
- 1 x avocado halved, pitted, peeled, and diced
Directions
- * Note: Available in the Asian foods section of some supermarkets.
- Prepare barbecue (medium-high heat). Brush corn all over with 1 1/2 tsp. sesame oil. Grill till corn is tender and brown in spots, turning frequently, about 10 min. Cold.
- Cut corn kernels off cobs. Mix vinegar, green onions, sesame seeds, chili paste, garlic, and remaining 1 1/2 tsp. oil in medium bowl. Add in corn and avocado; toss gently to combine. Season salsa to taste with salt and pepper. (Can be made 2 hrs ahead. Let stand at room temperature.)
- This recipe yields about 2 1/2 c..
- Comments: Spoon this Asian-inspired salsa over grilled tuna, swordfish, or possibly salmon.
- Yield: 2 1/2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 265g | |
| Calories 460 | |
| Calories from Fat 364 | 79% |
| Total Fat 41.24g | 52% |
| Saturated Fat 5.91g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Potassium 942mg | 27% |
| Total Carbs 21.35g | 6% |
| Dietary Fiber 13.3g | 44% |
| Sugars 2.8g | 2% |
| Protein 6.65g | 11% |
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