I’m not exactly sure what to call this. Salad? Salsa? Pico? Whatever. Regardless, it was tasty. I’m honestly not a huge corn fan, but I love it roasted and thrown with other things like this.
- 1 ear of corn
- 1 handful cherry tomatoes
- 1 avocado
- ½ red onion
- 1 jalepeno
- lime juice
- Preheat oven to 375. Place corn on pan or directly into oven. Roast for one hour.
- Peel away husk once cool enough to handle. use knife to scrape corn into large bowl. Halve tomatoes and add those to bowl. Dice avocado and add to bowl. Mince red onion and jalepeno (no seeds) and add to bowl. Toss with salt and lime juice to taste.
- Optional additions: black beans, chipotle powder
We had this with bean quesadillas. (very simple “refried” beans smeared on sprouted tortillas and crisped for a few minutes in a medium hot pan) Loved the quesadilla dipper action with the pico.Tags: corn, pico de gallo, plant based, quesadilla, recipe