Description
Roasted Sweet Corn Avocado Salsa Cups are a delightful treat that combines fresh flavors and vibrant colors, perfect for parties or family gatherings.
Ingredients
Scale
- 2 ears of fresh sweet corn (or 2 cups of frozen corn, thawed)
- 2 ripe avocados, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 small jalapeño, seeded and finely chopped (adjust to taste)
- Salt, to taste
- 12 tortilla cups (store-bought or homemade)
Instructions
- Preheat your oven to 400°F (200°C). Husk the corn and place the ears on a baking sheet. Roast in the oven for about 20-25 minutes, turning occasionally, until the kernels are tender and slightly charred.
- Once the corn is roasted and cooled slightly, carefully cut the kernels off the cob and place them in a mixing bowl.
- To the bowl of corn, add the diced avocados, chopped red onion, cilantro, lime juice, chopped jalapeño, and salt. Gently mix everything together.
- If using store-bought tortilla cups, place them on a serving platter. If making your own, preheat the oven to 375°F (190°C), cut tortillas into circles, press them into muffin tins, and bake for about 10-12 minutes until golden and crisp.
- Spoon the roasted sweet corn and avocado salsa mixture into each tortilla cup, filling them generously.
- Garnish with additional cilantro or a lime wedge if desired. Serve immediately.
Notes
- Store any leftover salsa in an airtight container in the refrigerator and enjoy within 1-2 days.
- Reheating is not recommended for the salsa, as it may affect the texture of the avocado.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting, Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Roasted Sweet Corn, Avocado Salsa, Appetizer, Party Food