Corn + Avocado Salsa
Kick that tired jar of salsa to the curb and embrace a fresher, bolder dip. Sweet corn, sour lime, creamy avocado, and some bold aromatics make for a salsa you'll want to put on everything. Pro tip: save some in a separate container for a late-night craving. Serves 4 generously.
- A small bit of onion, about ¼ small onion
- ¼ to ½ small jalapeño pepper
- 1 large very ripe roma tomato
- ½ ripe-to-overripe avocado (or a whole small one)
- Small handful cilantro
- ½ lime
- 1 large ear corn
- ½ small bell/anaheim/pasilla pepper
- 2 teaspoons high-temp oil, divided
- Mince the onion; you'll need 2 tablespoons. Mince the jalapeño; you'll need at least 1 teaspoon but feel free to use more. De-seed and cut out the membranes of the tomato then small dice. Dice the avocado. Finely chop the cilantro all the way down to the tenders (about 2 inches from the bottom of the stem). Combine the onion, jalapeño, tomato, avocado, cilantro, and juice of the lime in a bowl and mix thoroughly.
- Shuck then top and tail the ear of corn. Cut in half widthwise then cut the kernels from the cob. Save the cob for stock. Small dice the bell pepper.
- Set a small pan onto high heat with 1 teaspoon of oil. Once the oil is just beginning to smoke, add the corn, shaking to get it into one layer. Let sit for about 2 minutes until charred and popping. Toss and cook 20 seconds more. Add to the salsa mixture. Repeat with the remaining teaspoon oil and bell pepper. Toss the salsa well and add salt to taste. If time permits, refrigerate at least a half hour.