Sorry things have been quiet around here, Chris and I were in Florida this weekend for a wedding! I created this Grilled Corn and Avocado Salsa on a whim, because I thought my Blackened Cumin-Cayenne Tilapia needed a little something fresh to make it pop. I was pleasantly surprised by my creation, Chris and I actually ending up eating the rest of this bowl with tortilla chips. I will definitely be making this again, it’s a great twist on your typical guacamole/salsa because the grilled corn adds a nice sweetness.
Before we start gathering ingredients, we want to “grill” our corn. You could actually do this step in advance and keep the corn in the refrigerator until you’re ready to prepare the rest of the salsa. I did this first since avocado turns brown so quickly. I used about a half a cup of frozen corn and threw it in a pan with a little olive oil cooking spray, salt and pepper. Cook over high heat, stirring occasionally until you have reached your desired char-level. If you have access to fresh corn and a grill, then by all means you can cook it that way! Unfortunately high rises and grills do not go together.
Add the grilled corn a bowl. Now gather the rest of your ingredients. We need 1/2 cup of grilled corn, 1 ripe avocado, 1/4 yellow onion, 10-12 grape tomatoes, 1 tablespoon of lime juice, 1/2 tablespoon of cilantro (use fresh if you have it, my grocery store was out!), 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
Dice your onion and add it to the bowl with the corn. Next, quarter the grape tomatoes, and add them to the corn and onion mixture.
Finally, cut open your avocado, and remove the pit by tapping with your knife and twisting slightly. You can then dice the avocado in the skin, and use a spoon to remove the flesh and add it to your salsa bowl.
Finally, add 1 tablespoon of lime juice, 1/2 tablespoon of chopped cilantro, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Stir to combine. Serve with tortilla chips, or over my Blackened Cumin-Cayenne Tilapia!
1 avocado, pitted and diced
1/2 cup fresh or frozen corn
1/4 yellow onion, diced
10-12 grape tomatoes, cut into quarters
1 Tbsp. lime juice
1/2 Tbsp. chopped cilantro
1/4 tsp. salt
1/4 tsp. pepper
First begin by “grilling” your corn. Add 1/2 cup fresh or frozen corn to a skillet and spray with cooking spray, sprinkling with salt and pepper to taste. Cook over high heat until charred. Remove to a bowl.
Dice the yellow onion, and chop the tomatoes into quarters. Add to the bowl with the corn. Pit and dice your avocado, removing the flesh with a spoon. Add to the salsa bowl. Finally add the lime juice, cilantro, salt and pepper. Stir to combine.
Serve with chips or over my Blackened Cumin-Cayenne Tilapia.