Monday, August 2, 2010

Avocado and Corn Salsa

I am lucky enough to live next a wonderful produce store that gets produce directly from farmers in the area.  It always has very fresh selection and living in Southern California we are lucky enough to have local produce all year long.  Right now I can't get enough corn!  It is so deliciously fresh and sweet that I have been throwing it on the grill, making creamed corn and this weekend making fresh corn salsa.  This was a really easy and fresh way to dress up our tri-tip tacos!

Avocado and Corn Salsa
Recipe from CD Kitchen

1 whole avocado, cut into 1/4 inch cubes
5 - 10 cherry tomatoes, seeded and cut into 1/4 inch cubes
1 whole shucked ear of corn
1/2 red onion cut into 1/4 inch dice
1 whole jalapeno, diced and seeded
1/4 cup fresh cilantro, chopped
Lime juice
salt and pepper to taste

Add avocado into glass bowl and combine withe juice of 1 lime.  Mix well to prevent oxidation.  Add tomatoes, corn kernels, red onion, jalapeno and fresh cilantro, mix to combine.   Add more lime juice and salt and pepper to taste.  Refrigerate about 30 minutes to allow flavors to combine.  Before serving mix with more lime juice and check the salt and pepper for flavor.  This salsa will need a lot of salt and pepper for flavor.


1 comment: