Tuesday, July 20, 2010

Roasted Corn & Avocado Salsa

I was craving Fish Tacos, and wanted some sort of corn salsa to go on top of it.  So I gathered some of my favorite things, winged it, and came up with this treat!

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Roasted Corn & Avocado Salsa

Ingredients:

4 Ears of Corn (I used Yellow Corn)
2 Small Avocados (or one large avocado)
1/2 of a Medium Red Onion (diced finely)
Juice of 1 Lime
1 tsp of Red Wine Vinegar
Fresh Cilantro
(I LOVE cilantro so I grabbed a fist full and then chopped it up!)
Salt & Pepper to Taste
1 dash Cayenne Pepper (optional)

Directions:

Turn the oven on to BROIL (500 degrees). Line a cookie sheet with foil and coat it with Cooking Spray. Place the shucked ears of corn onto the sheet and spray them liberally with the cooking spray. Place into the oven on broil and allow to cook & slightly brown (turning every 5 minutes or so). It should take about 20 minutes or so. (I did this step the night before and allowed the corn to cool).

Allow the corn to cool enough to be able to handle it. Next, one at a time, carefully turn them on end and gently (with a sharp knife) cut away the kernels. Place kernels into a small mixing bowl and add the chopped red onion. Squeeze the lime juice over the corn, and also the red wine vinegar.

For the Avocados: I like to run my knife around each avocado so I can twist them and separate the two halves (leaving the pit attached to one side). I then take my knife and firmly hit it into the pit and twist. The pit should pop right out of the avocado half, staying attached to the knife. Use a rag and pull the pit from the knife and discard. Take the knife and score diagonally about 1/2 inch apart from each score. Then score the other way diagonally (making a crisscross pattern). Then use a spoon a scoop the avocado out of it's "skin". You now should have small chunks of avocado- all ready to use!

Place the chunks of avocado into the corn mixture and gently mix. Add the fresh chopped cilantro, salt, & pepper (and cayenne if you chose to use it), and then toss again. And Voila!

Serve with Tortilla Chips as a dip or as a topping over Blackened Fish Tacos.
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