I roasted a couple ears of corn on the charcoal grill yesterday to have along with veggie burgers. The burgers were more than enough food so I saved the roasted corn to use in today’s avocado salad.
After cutting them off the cobs I seasoned the charred kernels of corn with lime juice, salt, black pepper and powdered red chilis (deggi mirch).
Other ingredients that went into the avocado salad were: fresh spinach, radish, cilantro, red onion, jalapeño pepper, serrano pepper, chives and of course avocado and salt.
The guacamole was served on a plate with romaine lettuce, cucumber, tomato and yellow corn chips. This was a good time to use up the probiotic pico de gallo / salsa, still as fresh as the day I made it.