Grilled Corn Salsa with Avocados
What could be a better way to celebrate the late summer vibe than enjoying some sweet corn, vine-ripened tomatoes, perhaps an avocado and a spicy pepper…yes, even freshly made corn tortillas and an ice-cold drink (for me, that would be a beer)?
This salad captures that mood in the form of a tasty salsa and a heavy hint of Mexico teasing your senses – maybe even stimulating holiday memories.
I chose to give the corn a boost of flavor by grilling it first – just long enough to make some of the kernels turn a nice shade of black. I
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What could be a better way to celebrate the late summer vibe than enjoying some sweet corn, vine-ripened tomatoes, perhaps an avocado and a spicy pepper…yes, even freshly made corn tortillas and an ice-cold drink (for me, that would be a beer)?
This salad captures that mood in the form of a tasty salsa and a heavy hint of Mexico teasing your senses – maybe even stimulating holiday memories.
I chose to give the corn a boost of flavor by grilling it first – just long enough to make some of the kernels turn a nice shade of black. I selected meaty, vine-ripened tomatoes – very important in this salad because I don’t want the tomato aromas to become lost in the other bold flavors. The avocado provides the fat, eliminating the need to use any oil. The limes and a touch of vinegar create acidic balance that bring the spices to life and make this salsa sing like a wandering mariachi band on the streets of Mexican seaside village. Of course…a portion of freshly made corn tortillas help complete the dish (and maybe your memories too).
Difficulty: simple
Yield: makes about 4-6 servings