Mango Avocado Salsa with Flame Grilled Corn
An Indian-inspired salsa with flavors that are easily at home with a Mexican meal
Servings: 6
Calories: 97kcal
Ingredients
- 1 small mango diced (I used a Champagne mango)
- 1 avocado diced
- 1 tsp cumin
- 1 corn on the cob
- 1 serrano chili seeded and diced
- 1 shallot or 1/4 red onion finely diced
- 1 lemon
- ¼ tsp ginger grated
- handful of chopped cilantro
- ½ tsp salt or to taste
Instructions
- Flame grill the corn on the cob by setting it on the gas stove and rotating every few seconds until the corn is evenly charred on all sides. (Check out this post for more detailed instructions)
- Heat a small pan (anything but nonstick) and dry roast the cumin seeds until fragrant. Roughly grind them in a mortar and pestle.
- In a medium bowl, mix the ginger with the lemon juice. Add in the rest of the ingredients and stir.
Notes
If you like a spicier salsa, like me, add a 1/4 tsp of cayenne
If the mango is really tart and not quite ripe enough, just add a tablespoon of brown sugar to the salsa
If you think roasting the corn and cumin is too fussy, I’m sure it would taste fine with just regular canned or frozen corn and powdered cumin (the roasting really doesn’t take long though and the flavor is amazing!)
This recipe is easily multiplied for larger parties
If the mango is really tart and not quite ripe enough, just add a tablespoon of brown sugar to the salsa
If you think roasting the corn and cumin is too fussy, I’m sure it would taste fine with just regular canned or frozen corn and powdered cumin (the roasting really doesn’t take long though and the flavor is amazing!)
This recipe is easily multiplied for larger parties
Nutrition
Calories: 97kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 200mg | Potassium: 309mg | Fiber: 4g | Sugar: 7g | Vitamin A: 468IU | Vitamin C: 27mg | Calcium: 18mg | Iron: 1mg