Roasted Corn & Avocado Medley

This vibrant medley blends sweet, roasted corn with creamy avocado and zesty seasonings. It’s a delightful fresh side or a scoopable dip for your favourite tortilla chips. A bright, simple addition to any meal, full of garden goodness.

Snacks
Vegetarian
Vegan

Kitchen craft & tools

  • Non-stick parchment used to line trays and prevent food from sticking.
    Baking Paper
  • Small, precise units for spices, baking leaveners, and oils.
    Measuring Spoons
  • Various sizes for combining ingredients and holding prep before cooking.
    Mixing Bowls
  • The central appliance for all roasting, baking, and slow-heat cooking.
    Oven
  • A sturdy, protective surface for all your dicing, slicing, and ingredient prep.
    Chopping Board
  • Your primary kitchen blade for general dicing, chopping, and versatile prep work.
    Cutting Knife
  • Crushes cloves into a fine, even paste to distribute flavor throughout a dish.
    Garlic Press

Quick info

Prep —
Cook —
Temp 190°C
Servings 1
DifficultySimple
Roasted Corn & Avocado Medley

Ingredients

  • 1avocado(Pantry)
  • 1 teaspoonbalsamic vinegar(Pantry)
  • 1 teaspoonground cumin(Herbs & Spices)
  • 3 cupcorn hulled(Pantry)
  • 1Garlic clove crushed(Produce)
  • 1Capsicum red chopped(Pantry)

Instructions

Warm your oven to 190°C (375°F).
Spread corn on a baking sheet. Lightly spray with olive oil. Roast for 8-10 minutes.
Remove corn from heat; let cool. Finely chop capsicum and garlic; place in a bowl. Peel and coarsely chop avocado; add to bowl.
Add the cooled corn to the bowl.
Stir in ground cumin and balsamic vinegar until well blended.