Friday, August 1, 2008

Roasted Corn & Avocado Salsa - The Side Dish

A few weeks ago I was watching one of Food Networks newish shows - Simply Delicioso with Ingrid Hoffman and watched her make an absolutely scrumptious Roasted Corn & Avocado Salsa. I think on the show she served it with grilled shrimp and mango, but the salsa really caught my eye.

Because it was pay-day and we hadn't spent much time in the kitchen recently, Andrew and I decided to go all out on dinner last night. We opened a chilled bottle of a super yummy Pinot Gris (Luna) and got to work. To go with the salsa (hehe), we marinated and grilled some sirloin and grilled sliced zucchini basted with white wine/lemon/olive oil.

The salsa was very very good and a lot of fun to make. You get to roast corn, woohoo!! Also, we got to use one of our first engagement presents, an avocado slicer (this thing is genius, you should definitely get one!). I only made half a recipe, but should have just done the whole thing...sorry for the less than stellar pics, it tastes better than it looks. I also added black beans to make it more of a substantial side, but tastes pretty good with tortilla chips too (which I am eating right this second). Also, as this is a PERFECT PARTY DISH, I am submitting it to Dhanggits Kitchen for her Perfect Party Dishes Blog Event.

Roasted Corn & Avocado Salsa
adapted from Simply Delicioso

4 ears corn, husks and corn silk discarded
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 ripe Hass avocados, peeled, pitted, and cubed
1 lime, juiced
1 small red onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely minced
3 tablespoons chopped fresh cilantro or basil, plus more for garnish
2 tablespoons red wine vinegar
1 can black beans


1) Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.)
2) Rub the corn with 2 tablespoons of the oil and season with salt and pepper. Put the corn directly on the grill grates (or put in a baking pan if using oven method) and cook until the kernels are slightly charred on all sides, turning every couple of minutes. Remove from the heat.
3) Using a sharp knife, carefully cut the kernels off of the cobs and put in a mixing bowl. Add the avocado, lime juice, onions, bell peppers, jalapeno, cilantro, vinegar, black beans and remaining 1 tablespoon of oil. Season with salt and pepper.


Dhanggit said...

two things i love in just one plate!!! hmmmmm this is really delicious!! And a great entry too!!

Randi said...

looks so good.. why do I always make things and then forget to take pictures?? I made a really awesome mango avocado salsa for shrimp tacos the other night, but alas, no pics. Also, is something wrong with your camera... This doesn't look like the work of your stellar canon.

Georgia said...

Yeah, the pics I took were really poor (bad lighting I guess), so I brightened them up so at least the colors are sorta right...oh well, it tasted better than it looked!

pops said...

Yum, so what's your excuse for the sucky photo's? I thought we'd gotten you over that hurdle.

Haley said...

I'm Haley, Key Ingredient's Chief Blogger. We would like to feature this recipe and photo on our blog. We realize it is taken from another source, but we'll be sure to note that...we just feel you've done a great job putting this meal together! Please email if interested. Thanks :)


kabonfootprint said...

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vêtements déments said...

I'm baaack. With a new blog too. Yum, yum, this recipe looks great. Salsa of any variety is always full of win.

Bob LaGatta said...

I don’t know on how I stumbled upon this cooking blog., All I know is that I’d better check out the archives for a good read. Ha-ha! Just droppin’ to say hi!
Oh. You might want to check this out: for uhm...a different "menu."

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