The late
Mr. O-P was from New Jersey. Every year when we’d visit his friends and family, we always planned our visits to coincide with the arrival of the
sweet corn and tomatoes. He used to talk constantly about how good the corn and tomatoes were in the State of New Jersey, but, like everyone who loves their home state, I thought it
was just talk. Boy, was I wrong! I've never had such good corn and tomatoes as
I did during those trips. I won't be going back to New Jersey for a while, and, sadly, won't get to taste the wonderful mid-summer produce, but I
have been enjoying our local varieties.
The corn
crop seemed particularly good this year, and I have been fixing it in as many
ways possible. Today's offering is for a grilled corn and avocado salsa, a
recipe from Canadian chef, Ricardo, appearing in the summer issue of his magazine
of the same name. Here, two of my favorite vegetables are combined to
make for one delicious dish. Every bite is fresh, crunchy, and tastes like
summer.
This is an
easy one to put together, and if you don't have a grill, you can char the corn
over a gas flame on your stove, or pop it into the broiler to replicate that
great grilled taste. In addition to being a tasty dip for chips, crudités, and
crackers, it also makes an excellent topping for tacos and summer soups. Try
it! You know you want to.
Ricardo’s
Avocado & Grilled Corn Salsa
2 ears
corn, husked, grilled, and cut from cob
1 avocado,
diced
2 T. lime
juice
¼ cup
chopped cilantro
1 scallion,
finely chopped
½ jalapeno,
seeded and finely chopped
Salt and
freshly ground black pepper, to taste
Combine all
ingredients and serve immediately. (If I'm feeling particularly playful, I'll add a pinch of cumin.)
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