Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 6 small ears fresh corn
- 2 poblano peppers
- All Natural PAM Vegetable Cooking Spray
- 2 Tbsp extra-virgin olive oil
- ½ tsp grated lime rind
- ¼ Cup fresh lime juice
- ½ tsp salt
- ¼ tsp coarse ground pepper
- ¼ tsp ground cumin
- ½ medium-size purple onion, diced
- 3 Tbsp chopped fresh cilantro
- 4 small CALIFORNIA AVOCADOS, peeled and sliced
- =
Directions
Coat corn and peppers with cooking spray.
Grill corn and peppers in a WEBER Charcoal or Gas Barbecue covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 10 minutes or until lightly charred, turning occasionally. Cool slightly.
Cut corn kernels from cobs; set aside. Remove stem and seeds from peppers, and coarsely chop; set aside.
Stir together lime rind and next 4 ingredients in a large bowl; add corn, peppers, avocado, onion, and cilantro, tossing gently.
Serve with grilled shrimp, chicken or hamburgers
Makes 6 to 8 servings.