Avocado, Toasted Corn And Chipotle Salsa
This corn and avocado salsa is a delightful blend of fresh and vibrant flavors that come together in a colorful medley. Sweet corn, creamy avocados, juicy tomatoes, and aromatic cilantro create a tasty base, while chipotle chile and cumin add a hint of smokiness and spice. This easy-to-make salsa is perfect for serving as a refreshing appetizer or a zesty topping for your favorite dishes.
— Constant Cookbook
Ingredients
- 1 large ear of sweet corn
- 1 Tbs. olive oil
- 2 small or 1 large Haas avocados
- 1 tomato, diced
- 2 green onions, white and light green portions, cut into 1/4-inch pieces
- 1/2 cup chopped fresh cilantro
- 1/2 to 1 tsp. minced chipotle chile in adobo sauce
- 1 tsp. ground cumin
- 1 tsp. red wine vinegar
- Sea salt, to taste
- Organic tortilla chips for serving
Instructions
- Remove the husks and silk from the corn. Using a large, sharp knife, carefully cut the ear in half crosswise. One at a time, stand the halves, flat end down, on a cutting board and cut the kernels from the cob.
- In a large frying pan over medium heat, warm the olive oil. Add the corn kernels and sauté until the kernels are golden brown, about 10 minutes. Transfer to a bowl and let cool.
- Halve, pit and peel the avocados, then cut them into 1/2-inch dice. Add them to the bowl with the corn kernels, add the tomato, green onions and cilantro, and toss to mix. In a small bowl, whisk together 1/2 tsp. of the chipotle, the cumin and vinegar and pour over the corn mixture. Toss gently and season with salt and additional chipotle, if desired.
- Serve the salsa immediately, or cover and refrigerate up to several hours. Bring to room temperature before serving. Transfer to a serving bowl and arrange the tortilla chips alongside. Makes about 3 cups; serves 6 to 8.
- Adapted from Williams-Sonoma <i>New Flavors for Appetizers</i>, by Amy Sherman (Oxmoor House, 2008).
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