Grilled Avocado and Corn Salsa

Grilled Avocado and Corn Salsa


2 ears of corn. Husk and silk removed

2 Avocados peeled and pitted 

1 pint cherry tomatoes cut in half

4 green onions finely chopped

1/2 cup freshly chopped cilantro

1/2 jalapeno pepper, ribs removed and finely diced  (optional)


Dressing:

2 Tbs extra virgin olive or avocado oil

1/4 cup freshly squeezed lime juice (about 2 limes)

1 Tbs honey

1/4 tsp each of salt and pepper


Preheat grill to medium heat (about 400 degrees).  If you don't have a grill, a stove top grill pan on high heat will work just as well.

Slice both avocado halves in half again and put them onto a cutting board with both cleaned corn cobs.  

Drizzle extra virgin olive oil over both cobs and avocado halves. Sprinkle with salt.

Grill avocado halves on the grill for 3-4 minutes or until slightly browned. 

Grill corn for 7-10 minutes or until corn is cooked and slightly browned.

Once the corn is off the grill and has cooled, carefully cut the corn kernels off the cob and transfer into a large mixing bowl.

Once the avocado has cooled, dice grilled avocado halves into small pieces and put them into the mixing bowl.  Add cherry tomatoes, green onions, chopped cilantro and finely diced jalapeno.

In a small bowl, stir together oil, fresh lime juice, honey salt and pepper.  Pour over the salsa and gently combine. 

Serve with chips or with your favorite Mexican food recipes.


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