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

Ingredients
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

Directions
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.