Corn Avocado and Tomato Salsa
I love making salsas that I can use as sauces to change up some the regular old hum-drum every day meals. You can make salsas out of just about anything, and use them turn an ordinary piece of chicken…into something extraordinary. In this recipe, I show you how to make a “Southwest” inspired, chucky salsa, of corn, avocado and tomato. Come summer time, all those ingredients are in full swing, and I’m looking for ways to incorporate them into my dishes. I think this "salsa" version goes just as well as a dip for chips, as it does a sauce for meat and fish – which is how I ended up using this version. Hope you enjoy it, and let me know how it goes!!
Recipe Overview & Keys to Success
For this corn, avocado, and tomato salsa, I think you need to watch a few things:
- Use the best ingredients you can find…the corn should be sweet, the tomato and avocado ripe. Since we’re eating them raw, they really should be at their best…that’s half the battle right there
- Salsas need to be in balance. The combination of flavors need to work together, and eash component brings a needed taste or texture. Make sure to taste as you go, and adjust, by adding more or less as you go…use these measurements as a guide and feel free to vary
- Don’t overcook the corn. The only thing we cook is the corn, because it isn’t good raw, but you need to make sure it’s al dente…that crunch is important to the overall dish, as it’s the only firm texture in the salsa.
- You can do all the prep in advance, but once you put it together and season the salsa, the water in the tomato will start to run, and make the salsa soupy within a couple hours. If that’s your thing, great, but I like to put everything together at the last minute and serve right away.
Ingredients for Corn, Avocado, & Tomato Salsa (for 2)
- 1 Ear of corn – kernels removed
- 1 – 2 Roma tomato – diced
- 1 Avocado
- 2 Tablespoons chopped cilantro
- 1 Shallot diced
- 1 Garlic clove minced
- Juice of ½ a lime
- Olive oil
Corn, Avocado & Tomato Salsa
- Cut the corn kernels off the ear of corn
- Heat a sauté pan until it is very hot, and slightly smoking; add olive oil to coat the bottom of the pan, and add the corn
- Let the corn sear until browned (about 2 minutes), then stir. Cook for another minute, and remove to cool (careful of the popping kernels)
- Seed and dice the avocado into quarter inch dice
- Seed and dice the tomato(es) into quarter inch dice
- Dice the shallot, garlic, and cilantro
- Combine everything into a bowl, with the lime juice and season with salt and pepper
- Taste and adjust the seasoning
- You can add some olive oil for more moisture – which I like to do when using as a sauce or serve it as is.
Hope you enjoy this corn, avocado, and tomato salsa recipe…it really is great with all kinds of dishes – or on its own.