Moe’s roasted corn pico recipe with avocado is a delicious, fresh and healthy Mexican-inspired dish. It’s great for tacos, salads or as a side dish.
This simple and tasty recipe combines the smoky flavor of roasted corn with the dynamite combo of red onion, tomatoes, cilantro and jalapeño to create a supreme flavor in your mouth. Plus, it only takes 15 minutes from start to finish!
Here, we’ve shared the ingredients, instructions, tips and nutrition information for moe’s roasted corn pico recipe with avocado. So let’s get started!
As mentioned above, Moe’s roasted corn pico recipe with avocado is a delicious, Mexican-inspired dish that combines roasted corn, diced onion, tomatoes, jalapeno peppers, and cilantro with ripe avocado and a splash of lime juice.
The end result is a flavorful and vibrant side dish perfect for adding to tacos or serving on its own as an appetizer.
To make this recipe even more special, top it off with queso fresco cheese or feta cheese if desired.
The roasted corn pico recipe with avocado has a smoky, fresh and spicy flavor. The combination of roasted corn, red onion, tomatoes, fresh cilantro and jalapeño creates an explosive flavor in your mouth. It’s slightly sweet from the lime juice and salty from the salt used to season it.
I first heard about this recipe when my friend made it for a summer BBQ. I fell in love with the flavor and have been making it ever since.
Making moe’s roasted corn pico recipe with avocado is easy! All you need to do is preheat the oven, roast the corn on a baking sheet, let it cool and then mix together all of the ingredients. Here, we’ve shared the ingredients and step by step process below.
6 ears of corn with husks removed and cleaned
1/3 cup diced red onion
1 1/2 avocado, halved and seeds removed
1 1/2 cups diced Roma tomatoes
3/4 jalapeño pepper, finely chopped
1/3 cup minced cilantro
3/4 teaspoon freshly ground black pepper
1/3 cup lime juice
2 teaspoons salt
Preheat the oven to 375 degrees F.
Place the husked and cleaned corn on a baking sheet and roast for 20 minutes, flipping halfway through cooking time.
Let cool, then remove the roasted kernels with a sharp knife.
In a large bowl, combine the roasted corn kernels, red onion, tomatoes, avocado, cilantro and jalapeño.
In a separate bowl, whisk together lime juice, black pepper and salt. Pour this mixture over the vegetables and mix until combined.
Serve moe’s roasted corn pico with avocado as it is or serve it alongside tacos or as a salad.
• Roast the corn a few days in advance to save time.
• To reduce heat, remove the seeds and ribs from fresh jalapeños before adding them to the pico recipe.
• Use freshly squeezed lime juice as it adds a better flavor than bottled juice.
You can serve Moe’s roasted corn pico with avocado on its own as a side dish, or you can use it to top tacos, nachos, burritos, and salads. It also makes a great dip for tortilla chips!
Yes, pregnant women can eat moe’s roasted corn pico with avocado. It is a healthy option that is low in calories and fat and contains important nutrients like fiber, protein and vitamins.
However, it should be consumed in moderation as too much of any food may cause discomfort.
Yes, Moe’s roasted corn pico with avocado is vegan-friendly. It contains no animal products, making it an ideal option for those following a vegan diet.
Thanks for reading this guide on moe’s roasted corn pico recipe with avocado! We hope this information has helped you learn more about this delicious Mexican-inspired dish and how to make it. So what are you waiting for? Give this tasty recipe a try today!
Please share this recipe with your friends and family if you enjoyed it.
Moe’s roasted corn pico recipe with avocado is a delicious, fresh and healthy Mexican-inspired dish. It’s great for tacos, salads or as a side dish. This simple and tasty recipe combines the smoky flavor of roasted corn with the dynamite combo of red onion, tomatoes, cilantro and jalapeño to create a supreme flavor in your mouth. Plus, it only takes 15 minutes from start to finish!
