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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 5 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Place the corn in a large pot with enough water to 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. | 2. Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn	3	ears		368.94	80.223	14.0283	5.7915
avocado	2		peeled pitted cubed	-	-	-	-
red onion	1		diced	-	-	-	-
red bell pepper	1		seeded diced	-	-	-	-
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
red pepper flake	1	teaspoon	crushed	-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
red wine vinegar	1/3	cup		15.1367	0.2151	0.0319	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
salt black pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.