Recipe tips. Inside Out: This recipe would be great to use to stuff an avocado.Instead of dicing your avocado, make the salsa without it and scoop it right into half an avocado. Roasted: Feel free to roast fresh summer ears of corn on the grill, then remove the kernels.About 4 ears equal the two cans called for.. Slice the cooked corn kernels off the cob and add to the bowl with the raw corn. 3. Add the avocado, 1 tablespoon of the olive oil, half the lime juice, and a pinch of salt to a food processor or high-speed blender. Puree until completely smooth. Add 2 tablespoons of the avocado puree to the bowl with the corn.
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2 tablespoons olive oil. juice from 1 lime. salt and black pepper to taste. Place the corn in a large pot with water, cover and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs. Place kernels in a medium bowl.. Instructions. In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, chili powder, salt, garlic powder, cayenne pepper. Crumble the queso fresco and set aside about 1/4 cup for topping. Stir the remaining cheese into the dip. Top with the remaining queso fresco crumbles and chopped cilantro.
