My new-found love for avocados has me making fresh guacamole at least once a week, but I’ve been wanting to try something different. One hot summer morning, I found ripe avocados, tomatoes, and a few ears of fresh corn in the pantry and a recipe was born. I roasted two ears of corn in the oven early in the morning before the summer heat became unbearable, then cut off the kernels and threw everything else together, tasting it as I went along until I got it just right. The original plan was to enjoy it with a nice piece of salmon or some store-bought rotisserie chicken, but it was so delicious, I tore open a bag of restaurant-style tortilla chips and ate a whole bowlful right after I made it. By the way, don’t skip the cumin; it gives the veggies a nice flavor boost.
2 ears of fresh corn (about 1 1/4 cups of kernels)
1 plum tomato, diced
1 small red onion, diced (about 1/2 cup)
2 small ripe avocados, cubed
1 teaspoon ground cumin
1 small jalapeño pepper, seeded and diced
1 ounce cilantro, finely chopped (about 2 tablespoons)
1 tablespoon lime juice
crumbled feta cheese
medium (3-quart) bowl
measuring cups and spoons
1. Set oven to 350 degrees. Roast corn in its husk for 30 minutes.
2. When corn is cool enough to handle, slip off husk and silk, then cut off the kernels and place them in bowl.
3. Add all other ingredients, except avocado. Mix well.
4. Add avocado and lightly toss.
5. Add more seasonings, to taste. Optionally, sprinkle with crumbled feta cheese.
NOTES & TIPS
• Plum tomatoes produce less juice than other tomatoes. Avoid using other types of tomatoes to keep the salsa from being too wet.
• Chop and incorporate avocado just before serving.
• If you want a little more heat, toss a little bit of the chopped jalapeno pepper membrane and seeds into the mix.
2 – 4 servings