Moe’s Roasted Corn Pico Recipe With Avocado Recipe

Moe’s Southwest Grill is a famous Mexican restaurant and the roasted corn pico is their signature item. It is a dish made with roasted corn, tomatoes, jalapenos, and some other seasonings. To make it even more delicious and nutritious, we are going to add avocado to this recipe.

Avocado adds creaminess and richness to the tacos as well as provides healthy fats. Eventually, it is very easy to make at home and you will need only a few ingredients.

This roasted corn pico recipe with avocado is sure to be a hit with your family and friends. So let’s get started!

What is Moe’s roasted corn pico recipe with Avocado?

Moe’s roasted corn pico recipe with avocado is a Mexican dish made with roasted corn, tomatoes, jalapenos, and other seasonings. To make it even more delicious and nutritious, people often add creamy and rich avocado to the mix. It is a simple yet flavorful dish that can be served in tacos or as a side dish.

What does it taste like?

Moe’s roasted corn pico recipe with avocado has a mild and slightly sweet flavor from the roasted corn, and the tomatoes add some tanginess to it. The jalapenos provide a hint of spice and the avocado gives it a creamy richness. All these flavors come together to create a delicious and comforting dish.

How did I first get introduced to Moe’s roasted corn pico recipe with Avocado?

I first tried this dish at Moe’s Southwest Grill, a Mexican restaurant in my town. They serve it as tacos stuffed with roasted corn pico and topped with a creamy avocado sauce. It was so flavorful and delicious that I knew I had to try making it at home.

How to make the Moe’s roasted corn pico recipe with Avocado?

Making this dish is surprisingly easy and only takes a few simple steps. Here’s how you can do it:

You can also checkout the following Appetizer Recipe :

• Popeyes recipe for gravy
• Recipe for Wagyu Ground Beef
• Recipe for Bahama Breeze Jerk Chicken Pasta

Ingredients

• 6 ears of corn with husks removed and cleaned
• 1/3 cup diced red onion
• 1/3 cup lime juice
• 1 1/2 avocado
• 1/3 cup minced cilantro
• 3/4 tsp freshly ground black pepper
• 1 1/2 cups diced Roma tomatoes
• 2 tsp salt
• 3/4 jalapeño pepper

Step by step instructions

Step 1

Preheat your oven to 400 degrees Fahrenheit. Place the ears of corn on a baking sheet and roast for 25 minutes, rotating the ears halfway through cooking time.

Step 2

Once the corn is done roasting, let it cool, and then cut the kernels off with a sharp knife. In a large bowl, mix together the lime juice, red onion, avocado, black pepper, cilantro, tomatoes, and jalapeño.

Step 3

Add in the roasted corn kernels and mix everything together until it is combined.

Step 4

Season with salt to taste. Serve the pico in tacos or as a side dish.

Tips

• If you don’t have time to roast the corn, you can also use frozen or canned corn.
• To make this dish spicier, add in an extra jalapeño pepper or some chili powder.
• For a more flavorful dish, use freshly squeezed lime juice and freshly minced cilantro.
• If you don’t have an oven, you can also cook the corn in a skillet over medium heat for about 10 minutes.

Nutrition Information

This dish is full of vitamins, minerals, and healthy fats from avocado. One serving (1/4 cup) contains approximately:

• Calories- 172
• Fat- 6g
• Carbohydrates- 27g
• Protein- 4g
• Fiber- 5g
• Sodium- 233mg

What to serve with the Moe’s roasted corn pico recipe with Avocadov?

Moe’s roasted corn pico recipe with avocado is a great side dish, but it can also be served in tacos or burritos. You can serve it with rice, beans, and some lettuce for a complete meal. It also goes well with grilled chicken or fish.

How to store leftover the Moe’s roasted corn pico recipe with Avocado?

Any leftovers should be stored in an airtight container in the refrigerator. It will keep for up to 3 days. To reheat, simply microwave or heat it on the stovetop until warmed through. Besides, you can also freeze this dish for up to 3 months. Make sure to thaw it overnight in the refrigerator before reheating.

Can pregnant women eat this?

Yes, pregnant women can eat this dish. This recipe is full of healthy ingredients that are safe for pregnant women to enjoy. Just make sure to avoid eating it in large quantities and opt for smaller portions instead.

FAQs

Wrapping Up

Moe’s roasted corn pico recipe with avocado is a delicious and nutritious dish that can be served as a side dish or in tacos. It is full of vitamins, minerals, healthy fats, and fiber. This dish can easily be made vegan and gluten-free by omitting the cheese and using a gluten-free substitute for any flour or breadcrumbs. It can be prepped ahead of time and stored in the refrigerator for up to 3 days.

Additionally, it can also be frozen for up to 3 months. Please share this recipe with your family and friends! Thank you for your time.

Sharing is caring!

You Might Also Like These Recipes!

• Making Tangy Tomato Dressing
• Recipe for Patti Labelle Lasagna
• Chicken and shrimp recipe from Outback Steakhouse Queensland