Clay's Kitchen : Salsa Recipes

Salsa Recipes

Avocado, Tomato, and Corn Salsa

Recipe from: Kathy
Servings: 4

2 ears of corn, shucked
2 green onions, trimmed
1 tablespoon oil
1 ripe avocado, peeled, pitted, ½-inch dice
3 medium tomatoes, about 1 pound total in ¼-inch dice
juice and zest of 1 fresh lime, about 1 tablespoon each
¼ cup extra-virgin olive oil
1 tablespoon fresh chopped cilantro
salt and pepper to taste

Preheat grill on medium 10 minutes. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. Baste corn and green onions with basting oil. Grill until tender and lightly browned (corn 5 to 8 minutes, green onions 2 to 3 minutes). Let cool. Cut corn from cob. Thinly slice onions. Combine corn, onions, avocado, and tomato in medium bowl; toss to combine. Whisk lime juice and zest, olive oil, and cilantro in small bowl. Pour over corn mixture; toss. Season to taste with salt and pepper.

Notes:

Place wider end of corn cob on cutting board to help steady it as you cut. Grip top with clean paper towel to help keep it firm in your hand.
To get the most juice from a lime, microwave it for 10 seconds, then roll it along the table. Cut it in half and twist a fork into cut half to loosen the pulp from rind.

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