Grilled Corn Avocado Salsa

Just in time for summer, paired with tortilla chips straight from the oven this Grilled Corn Avocado Salsa will become a BBQ favourite.  Need a little spice to kick it up a knotch? Just add a little more fresh jalapeño.

Tortilla Chips

4 large tortilla shells

1 tsp chili powder

1/2 tsp cumin

1/2 tsp garlic salt

1. Cut into triangles using a pizza cutter, place beside each other on a cookie sheet and spray lightly with cooking spray.
2. Mix spices and sprinkle over tortilla chips before placing in the oven on broil for 3-5 minutes or until golden brown. Watch to make sure they do not burn.
3. Flip each chip, spray again with cooking spray and sprinkle a little more spice on the other side. Don’t over-do the spice or they will be too salty.
4. Continue to broil the second side for less time, just enough to brown slightly.
5. Allow to cool before serving.

5.0 from 1 reviews

Grilled Corn Avocado Salsa

 

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Prep time

10 mins

Total time

10 mins

 

Author: Stacey Martin

Recipe type: Appetizer, Dip

Serves: 4-6

Ingredients

• 3 cobs of corn, grilled and shucked
• 1 avocado, diced
• ½ cup tomatoes, diced
• ¼ cup onion, chopped
• ½ medium jalapeño, finely chopped (include seeds to increase heat)
• 1 tbsp dried cilantro or ½ bundle of chopped fresh cilantro
• ½ tsp salt
• ¼ tsp black pepper
• juice from 1 lime
• 2 tsp olive oil

Instructions

1. Clean and grill the cobs of corn, turning to avoid over cooking or burning and allow to cool.
2. In a medium bowl mix first 5 ingredients well.
3. Add salt, pepper and cilantro and mix through the first 5 ingredients.
4. Add the lime juice and oil and mix well.
5. Serve with pan made tortilla chips or use as a topping for meat.

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