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.)
This post is linked to: