Grilled Corn and Avocado Salsa with Lime Tortilla Chips - Vegetarian

The Grilled Corn and Avocado Salsa with Lime Tortilla Chips captures the essence of summer in every bite. The charred sweetness of the corn, combined with the creamy avocado, tangy lime, and fresh cilantro, makes this salsa a must-try for any occasion. The zesty homemade lime tortilla chips add a perfect crunch, elevating the dish to a new level of deliciousness.

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Temps de préparation 15

Temps de cuisson 25

Temps total 40

Type de plat Appetizer

Cuisine Mexican

Portions servings

Calories 320 kcal

Ingrédients

2 ears ears corn, husked

2 large avocados, diced

1 medium red onion, finely diced

1 large red bell pepper, diced

1/2 cup fresh cilantro, chopped

2 tablespoons olive oil

2 limes, limes, juiced

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

8 corn corn tortillas

2 tablespoons lime juice

1/2 teaspoon chili powder

1/2 teaspoon sea salt

Instructions

Preheat your grill to medium-high heat. Brush the ears of corn with a tablespoon of olive oil and place them on the grill. Cook the corn, turning occasionally, until charred and tender, about 10 minutes. Remove the corn from the grill and let it cool, then cut the kernels off the cob with a sharp knife.
In a large bowl, combine the grilled corn, diced avocados, red onion, red bell pepper, and fresh cilantro.
In a small bowl, whisk together the remaining olive oil, lime juice, salt, pepper, and ground cumin. Pour this mixture over the corn and avocado mixture, tossing gently to combine. Let the salsa sit while you prepare the tortilla chips.
Preheat the oven to 375°F (190°C). Brush each corn tortilla with lime juice and sprinkle lightly with chili powder and sea salt. Cut each tortilla into 8 wedges.
Arrange the tortilla wedges in a single layer on a baking sheet. Bake in the preheated oven for 10-15 minutes or until crisp and golden brown.
Serve the grilled corn and avocado salsa with the freshly baked lime tortilla chips.

Nutrition (per 100g)

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Grilled Corn and Avocado Salsa with Lime Tortilla Chips – Vegetarian