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Servings 4
Calories 274 kcal
Prep Time10 mins
Cook Time10 mins
Total Time20 mins

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.
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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.
Course Birds Eye, Dressings & Sauces, Salad
Cuisine Spring, Summer
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