Try this Corn And Avocado Salsa recipe, or contribute your own.
Suggest a better descriptionBlanch ears of corn in boiling water for 3 minutes, drain, and cool under cold water. Cut kernels off the cobs (you should have 3 cups). Peel and chop the avocado into large chunks. Mix all ingredients together. Chill until ready to serve. To store, cover and refrigerate up to 3 days. Makes about 5 cups. Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "5 cups" Per serving: 813 Calories (kcal); 74g Total Fat; (77% calories from fat); 5g Protein; 43g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 14 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1602g) | ||
Recipe Makes: 1 | ||
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Calories: 4541 | ||
Calories from Fat: 3415 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 379.5g | 506 % | |
Saturated Fat 55.1g | 276 % | |
Monounsaturated Fat 194g | ||
Polyunsanturated Fat 109.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 333.3mg | 11 % | |
Potassium 5442.8mg | 143 % | |
Total Carbohydrate 288.6g | 85 % | |
Dietary Fiber 89.4g | 358 % | |
Sugars, other 199.2g | ||
Protein 45.8g | 65 % | |
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: 4541
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