Moe's Roasted Corn Pico Recipe With Avocado Recipe
Moe’s roasted corn pico recipe with avocado is a delicious, fresh and healthy Mexican-inspired dish. It’s great for tacos, salads or as a side dish. This simple and tasty recipe combines the smoky flavor of roasted corn with the dynamite combo of red onion, tomatoes, cilantro and jalapeño to create a supreme flavor in your mouth. Plus, it only takes 15 minutes from start to finish!
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Servings: 7 people
Calories: 82kcal
Ingredients
- 1/3 cup diced red onion
- 6 ears of corn with husks removed and cleaned
- 3/4 jalapeño pepper, finely chopped
- 1/3 cup minced cilantro
- 1 1/2 avocado, halved and seeds removed
- 2 teaspoons salt
- 1/3 cup lime juice
- 1 1/2 cups diced Roma tomatoes
- 3/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375 degrees F.
- Arrange the cleaned and husked corn onto a baking sheet, roasting for 20 minutes; flipping them over halfway through the cooking period.
- Once cooked, leave to cool before cutting off the roasted kernels with a sharp knife.
- In a large bowl, combine the freshly roasted corn kernels, red onion, tomatoes, creamy avocado cubes, cilantro and jalapeño slices.
- Whisk together lime juice, black pepper and salt in a separate bowl; pour over the vegetables and mix until thoroughly combined.
- Serve up this mouthwatering roasted corn pico with avocado as is or pair it with tacos or use it to top a delicious salad.
Notes
- Roast the corn a few days in advance to save time.
- To reduce heat, remove the seeds and ribs from fresh jalapeños before adding them to the pico recipe.
- Use freshly squeezed lime juice as it adds a better flavor than bottled juice.
