Roasted Corn and Avacado Salsa
From sparow64 17 years ago
- 1 minutes to make
- Serves 6
From the Flatwater Grill in Oak Ridge, TN, as presented by the chef on a local news program. Great on a grilled rib-eye! Allow to chill at least 4 hours, if not overnight, so that the flavors really come together
Ingredients
- 1 cup roasted corn (your favorite corn on the cob) (Throw and extra cob on the grill and save for the salsa) shopping list
- 1/2 cup diced avocado shopping list
- 1/4 cup chopped scallion shopping list
- 1/2 cup diced roma tomato shopping list
- 1/4 cup chopped sweet red pepper shopping list
- * Chef suggested adding chopped cucumber or papaya for something different shopping list
- juice & zest of 2 limes shopping list
- Chopped cilantro to taste shopping list
- cayenne pepper to taste shopping list
- salt & pepper to taste shopping list
How to make it
- Combine all ingredients and let sit for up to 4 hours. Serve as a dip or as a topping for grilled fish, chicken or steaks.
The Rating
Reviewed by 6 people-
Great, I just happen to have an avocado sitting on my counter waiting to be used. This sounds really good. Thanks.
justjakesmom
in Everett loved it
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This all works for me. I love serving these kinds of salsas as sides to grilled meats. Good one .......;-)~ Jim
jimrug1
in Peoria loved it
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This looks Marvalous!!
Gets my 5
cookinggood
in Leesburg loved it
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