Fresh Corn and Avocado Salsa
When the weather is nice, not much beats a beautiful morning at the farmers' market. Next time, be sure to pick up these fresh ingredients and make a salsa that epitomizes the flavors of summer.
E-mail This Page to Your Friendsx
A link to %this page% was e-mailed
It is absolutely imperative that you chop all of the vegetables to roughly the same size as a corn kernel. Otherwise, the flavors will be off. The dressing in this salad is not meant to dominate the flavors of the salad, and it is therefore very light. The real stars of the show are the fresh vegetables, so buy the best quality you can for the best salsa. The ideal way to cook the corn is by leaving the husks on and placing them in the oven for 30 minutes, but any technique that you prefer will work just fine.
3 ears of corn, cooked (grilled, boiled, baked ...)
1/4 c. red onion, chopped
1/2 c. red pepper, chopped
1 large avocado
Juice of 1 lime (roughly 2 tbs.)
2 tbs. olive oil
1/2 tsp. chili powder
1 small garlic clove, minced
1/4 tsp. salt
1. Combine the lime juice, olive oil, chili powder and garlic clove in a small bowl; set aside.
2. Using a knife, scrape the sides of the corn to remove the kernels. Place in a small bowl. Combine with the onion, red pepper, avocado and dressing and gently mix together.
Quesadillas are classy nibbles for a glamping party, and they're so easy to make with a camp stove.