Ingredients
- 1 cup uncooked millet, rinsed and drained
- 4 cups water
- 1 teaspoon sea salt, divided
- 4 cups fresh corn kernels (about 7 to 8 ears fresh corn, uncooked, kernels removed from the cob to measure 4 cups)
- 1/3 cup chopped fresh cilantro
- 1/3 cup fresh lime juice
- 2 tablespoons chopped green onions (or 1/3 cup chopped red onion)
- 3 tablespoon extra-virgin olive oil (or to taste)
- 1 garlic clove, minced
- 1 1/2 teaspoons ground cumin
- 3 to 4 jalapeño peppers, seeded and finely chopped
- 2 cups cherry tomatoes, sliced in half
- 1 avocado,peeled and diced
- Fresh ground black pepper (to taste)
How to Make
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Step 1: Heat a large nonstick skillet over medium heat. Add millet; cook 10 minutes or until fragrant and toasted, stirring frequently. Add water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is almost absorbed; stir in corn kernels; cook, covered, 5 minutes. Remove millet mixture from pan, and cool to room temperature.
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Step 2: Combine 1/2 teaspoon salt, cilantro and the next 6 ingredients
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Step 3: Add cilantro mixture to millet mixture, tossing to combine. Gently stir in tomato and avocado.
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Step 4: Season with black pepper and more salt if desired.
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Step 5: Cover and chill 2 or more hours before serving.
We hope you enjoy this recipe!
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