A soft cookie packed with taste and chocolate.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 4 ears fresh corn
- 1 green bell pepper, chopped
- 1 shallot, chopped
- 1 tablespoon grapeseed oil
- 1 pinch salt and ground black pepper to taste
- 4 tablespoons Cajun mayonnaise
- 1 lime, juiced
- 2 tablespoons chopped cilantro
- 1 small avocado, diced
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Shuck corn and remove the silks. Cut off the base of the stalk and slice kernels off the cob. Transfer kernels to a rimmed baking sheet. Add green pepper and shallot. Drizzle with oil and season with salt and pepper. Toss and spread out in an even layer.
- Broil in the preheated oven until fragrant, about 5 minutes. Stir and spread back out on the sheet. Continue broiling until corn starts to brown, about 5 minutes more. Cool for 5 minutes.
- Transfer vegetables to a large bowl. Add mayonnaise, lime juice, and cilantro. Stir until vegetables are evenly coated. Gently fold in avocado.
- A couple brands sell Cajun mayonnaise, or you could choose to make it from scratch. Another option would be to mix some Cajun seasoning blend into plain mayonnaise, and add a little hot sauce to get the level of heat you like.
Nutrition Facts
| Calories | 572 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 13 g |
| Protein | 9 g |
| Saturated Fat | 6 g |
| Sodium | 477 mg |
| Sugars | 11 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |