Grilled Avocado and Corn Salsa
This salsa is unique because I grill the avocado along with the corn and jalepeno for a great smoky flavor!
2 ears of fresh corn
2 cups chopped roma tomatoes seeded
½ cup chopped red onion
1 small bunch of cilantro (about ½ cup)
1 jalapeño (seeds and all)
2 green onions
1 garlic clove
2 tablespoons tomato sauce
½ teaspoon of cumin
The juice of 2 limes
The juice of ½ of a lemon
Salt and pepper to taste
Preheat grill to high heat. Cut avocado in half and remove seed. Brush with canola oil. Put shucked corn, jalapeño and avocado on grill until grill marks appear moving corn so that all sides get chard.
Chop seeded roma tomatoes, red onion, green onion, cilantro, garlic, and jalapeno. I usually use a food processor to get a fine chop but you can do it by hand. Add to the bowl. Once the corn has cooled cut off of the cob and add to the bowl. Scoop avocado out of skin and chop. Add the juice of ½ a lemon to the chopped avocado. This will prevent it from turning brown. Let sit for about 2 minutes in the lemon juice then add avocado and juice to the bowl. Add the juice of 2 limes, tomato sauce, cumin and salt and pepper. Refrigerate for at least one hour.
added on 4/21/2012 by Gina Scelza