Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
470
Calories
7g
Protein
38g
Fat
38g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Sauce | not in our table | 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
- =
- 2 Ears fresh sweet corn
- 1 Tbsp vegetable oil
- 1 Tbsp cumin seeds
- ½ tsp cayenne pepper or more to taste
- Juice of 1 lime
- 2 ripe California avocados
- Hot pepper sauce to taste
- Salt to taste
- Chopped fresh cilantro to taste
- =
Directions
1
Boil corn for 7-8 minutes.
2
Let cool and cut from cob.
3
Heat oil; add spices.
4
Stir until fragrant; remove from heat.
5
Add to corn.
6
Add onion, lime juice, and chopped avocados.
7
Add salt, hot pepper sauce, and cilantro.
8
Stir gently.
9
Serve at room temperature or chilled.
Recipe sourced from
fandom