Tuesday, December 23, 2008

Fire Roasted Corn and Avocado Salsa

This may not be seasonable for those of us on this side of the equator, but I was watching the snow and remembered this salsa from a warm day in the summer.  This goes well with anything from pork loin to chicken and especially fish.  It's great with red snapper.

4 Ears of fresh sweet corn
3 avocados cubed
1 T rough chopped cilantro
1/2 a red onion fine dice
Juice of 1 lime
1 serrano chile finely chopped. Seeds and veins remove
1 T olive oil
Sea salt to taste

Pull back , but do not remove the husks from the ears of corn.   Remove the silt, and apply olive oil, then sea salt and freshly ground black pepper to the ears of corn.  Roast the 4 ears of corn over a low fire on a grill, charcoal or wood fired preferably,  or in a hot oven.  Let the husks brown, while letting the corn inside roast inside the husks.  About a half our. Turn every 15 minutes or so. Cool and then cut the corn from the cob with a sharp knife.

Combine all ingredients except avocado and olive oil, and mix well. 
Carefully fold avocado and olive oil into mixture, trying to retain shape of the avocado cubes.

Check seasoning, and adjust as needed.

Let this come to room temperature before service.

No comments:

Post a Comment