This is the perfect summer recipe. It takes advantage of fresh, seasonal produce and requires no heat! It’s flexible and can accommodate whatever produce you have on hand, too, as long as you’ve got corn.
I made it for a family gathering and people were so excited about it that there was a healthy debate about whether or not the chips were even necessary. Could you just eat it with a spoon? Of course, I say!
Some other fun ideas for this salsa: add chopped cold rock shrimp, use shallot or red onion instead of green onion, use a chipotle pepper instead of the jalapeño, substitute red wine vinegar for the lime juice . . . so many possibilities!
- 3 ears of fresh, sweet corn
- 1 pint of grape tomatoes or small cherry tomatoes, cut in half
- 1 avocado (not too ripe), diced
- 2 tablespoons cilantro, chopped
- Juice from 1/2 of a lime
- Olive oil
- Salt
- Tortilla chips, for serving (we used the “scoop” chips so we could get lots of this fresh salsa on the chip!)
- optional: 1 minced jalapeño, 2 sliced green onions, 1 clove minced garlic
- Cut the kernels off the corn. Scrape the cobb clean of any tiny bits/corn milk and put that into a large bowl. You can use the kernels raw if they’re sweet enough. If they need a little bit of help, preheat your broiler as hot as it will go. Mix the corn with a bit of olive oil, salt and sugar and throw in under the broiler until it starts to char in places (takes about 2-3 minutes).
- Mix the corn into the corn bits/milk. Add tomatoes, avocado, cilantro, and any of the optional ingredients that you want to use. Start with half of the lime juice, 2 tablespoons of olive oil, and a pinch of salt. Adjust seasonings until you are happy with the flavors. Serve with tortilla chips (or just a spoon) and enjoy!
- Some other fun ideas for this salsa: add chopped cold rock shrimp, use shallot or red onion instead of green onion, use a chipotle pepper instead of the jalapeño, substitute red wine vinegar for the lime juice . . . so many possibilities!