Ingredients
- 2 vegetable oil
- 2 ripe avocados, peeled and scooped into small pieces
- 200 g Birds Eye sweetcorn, defrosted and patted dry really well
- 1 garlic clove, peeled and crushed
- juice of one large lime
- ½ tsp ground cumin
- salt and freshly ground black pepper
- touch of fresh chilli (optiona, some kids do like chilli believe it or not !)
Instructions
- 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.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Avocado and Roasted Corn Salsa
Amount per Serving
Calories
274
% Daily Value*
Fat
23
g
35
%
Saturated Fat
8
g
50
%
Sodium
8
mg
0
%
Potassium
617
mg
18
%
Carbohydrates
20
g
7
%
Fiber
8
g
33
%
Sugar
3
g
3
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
