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.


Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more