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, jalapenos, minced garlic, lime juice, salt, and cumin. Stir gently to combine. Add cilantro and stir in.
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|Serving Size: 1 Serving (456g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 356 (59%)|
|Amt Per Serving||% DV|
|Total Fat 39.6g||53 %|
|Saturated Fat 15.1g||76 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 78mg||24 %|
|Sodium 360.6mg||12 %|
|Potassium 1580.4mg||42 %|
|Total Carbohydrate 45.6g||13 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 35.7g|
|Protein 22.2g||32 %|
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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: 599
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