Courtesy of the Pioneer Woman!
Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool a bit, then cut the kernels off the cobs. Set aside.
Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.
In a bowl, combine corn kernels, diced avocados, diced tomato and onion, minced garlic, lime juice, salt, and cumin. Stir gently to combine.
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Serving Size: 1 (443g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 565 | ||
Calories from Fat: 407 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.3g | 60 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 29.8g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.7mg | 1 % | |
Potassium 1804.9mg | 47 % | |
Total Carbohydrate 44.7g | 13 % | |
Dietary Fiber 23.3g | 93 % | |
Sugars, other 21.3g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 565
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