Appetizer
Charred Corn and Avocado Salsa with Lime-Roasted Jicama
Cost per serving4 servings
£1.02
395Cal
5gProtein
50gCarbs
21gFat
VeganGluten-Free
Ingredients (makes 4 servings)
- Corn270gSainsbury's£0.76
- Avocado300 gPrice unavailable
- Jicama225gSpecialty grocer (e.g. Sous Chef)£1.57
- Red onion75gTesco£0.07
- Tomato120gAsda£0.36
- Cilantro leaves8gTesco£0.13
- Lime juice45mlSainsbury's£0.54
- Extra virgin olive oil30mlSainsbury's£0.39
- Ground cumin2gAsda£0.05
- Smoked paprika2gAsda£0.05
- Jalapeno pepper15gTesco£0.13
- Salt5gMorrisons£0.00
- Black pepper1gTesco£0.00
Instructions
- Heat a skillet over medium-high heat. Add the corn and cook, turning often, until lightly charred in spots, about 6 to 8 minutes. Let cool slightly, then cut the kernels from the cob.
- Dice the avocado and tomato, finely chop the red onion, jalapeno pepper, and cilantro leaves, and cut the jicama into small cubes.
- In a bowl, whisk together the juice of lime, extra virgin olive oil, ground cumin, smoked paprika, salt, and black pepper.
- Add the corn, jicama, red onion, tomato, jalapeno pepper, and cilantro leaves to the bowl. Toss gently so the corn stays intact.
- Fold in the avocado at the very end to keep it chunky and fresh. Taste and adjust with a little more salt or juice of lime if needed.
- Serve immediately with warm tortillas, as a topping for tacos, or chilled as a salsa.