Tangy Corn and Avacado Salsa
Adapted from Still Life with Menu
Preparation time: 20 minutes after the mushrooms are soaked
Yield: About 4 servings
Preparation time: 20 minutes after the mushrooms are soaked
Yield: About 4 servings
This rich, textured salsa goes well with everything! You can even spoon it onto an open-faced cheese sandwich for lunch. Or just scoop it up with chips. For freshest results, eat the salsa within a day of making it.
1 cup finely minced red onion
3 tablespoons fresh lime juice (and possibly more)
2 ripe-but-firm avocados
2 medium cloves garlic, finely minced
2 cups fresh corn (shaved from 2 ears of corn)
1/2 cup finely minced red bell pepper
1 cup tiny cherry tomatoes, cut in half
1 teaspoon ground cumin
1/2 teaspoon salt (or to taste)
Crushed red pepper flakes to taste
3 tablespoons minced fresh cilantro
3 tablespoons fresh lime juice (and possibly more)
2 ripe-but-firm avocados
2 medium cloves garlic, finely minced
2 cups fresh corn (shaved from 2 ears of corn)
1/2 cup finely minced red bell pepper
1 cup tiny cherry tomatoes, cut in half
1 teaspoon ground cumin
1/2 teaspoon salt (or to taste)
Crushed red pepper flakes to taste
3 tablespoons minced fresh cilantro
- Put up about half a
kettle of water to boil. Place the minced red onion in a colander
over a sink, and when the water boils, pour it over the onion. Let
the onion sit in the colander, draining, while you prepare the
other ingredients.
- Place the lime juice in a
medium-sized bowl. Cut the avocados in half, pull out the seeds,
and peel. Scoop out the flesh, cut it into small dice, and transfer
to the lime juice. Stir gently until all the pieces of avocado are
coated with lime juice.
- Add all remaining
ingredients except the cilantro. (Include the red onion from Step
1.) Mix gently but thoroughly until everything is combined. Taste
to adjust salt and lime juice, then cover and chill until serving
time. Stir in the cilantro just before serving.