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Avocado and Corn Confetti Cups

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Calories: 214     Total Fat: 16g
Cholesterol:     Protein: 6g
Carbohydrates: 13g     Sodium: 616mg

Yield 4 portions

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  • 1 ear fresh supersweet corn, husk and silk removed
  • 1 cup chopped tomatoes
  • 1/4 cup finely chopped onion
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon finely chopped garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 fully ripened Mexican avocado, halved, pitted, peeled and chopped
  • 3/4 cup crumbled feta cheese (about 4 ounces)
  • Large iceberg or leaf lettuce leaves

    1. Cut kernels from ear of corn by holding the ear upright in a shallow dish to prevent the kernels from scattering.
    2. In a medium bowl, combine corn kernels, tomatoes, onion, olive oil, vinegar, oregano, garlic, salt and pepper. Gently stir in avocado and feta.
    3. Cover and refrigerate until ready to serve.
    4. To serve: On 4 salad plates arrange lettuce to form cups; spoon salad into in each cup. Garnish with avocado slices, if desired.

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