Ingredients
Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted
1 tbsp. olive oil
salt
Black pepper
1 tbsp. finely chopped red onion
2 tbsp. fresh cilantro, finely chopped
Juice and finely grated zest from 1 lime
1 jalapeño
1 avocado
Preparation
Step 1Roast the corn: Preheat the oven to 450 degrees F. Prepare a baking sheet by lining it with parchment paper or aluminum foil. Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. (It may seem that you have left the corn in the oven for too long, but you want it to caramelize and get a little crunchy.) Remove the corn from the oven.Step 2In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño. Gently stir in the avocado. Season with salt and pepper.
