I considered making up a new word for this recipe. What do you think of “Salsaladip?”
Because I honestly don’t know how to categorize it.
Is it a salad?
Is it a salsa?
Or is it a dip?
No matter what you call it, this simple appetizer combines some of my favorite flavors of summer: fresh sweet corn, a just-ripe avocado, grape tomatoes, a jalapeno, half a red onion, lime juice, salt, pepper and fresh chives.
You can make this recipe your own, and add whatever you love or have on hand: black beans or garbanzos or Anaheim chiles or serrano chiles or edamame or cilantro or fresh basil or bell peppers or…?
A couple of little tricks will help elevate this salsa. First, I sometimes find raw onion a little to strong for my tastes. To temper the onion a bit, chop it finely and then soak it in ice water. This step eliminates the strong excess “juice,” and the onion is pleasantly mild and crispy.
Second, if you haven’t tried a nifty curved corn cutter (that’s an affiliate link) for quickly zipping corn off the cob, you will love it! You can also you can cut the kernels with a sharp knife.
Finally, here’s how to steam the corn to just-picked perfection. Put the kernels in a heatproof bowl with a tablespoon of water and a sprinkle of salt, cover partially and microwave on High for 60 seconds. Stir and cook on High again for 60 seconds. (Microwaves vary, so you may need another short burst or two.) The corn will be lightly steamed and perfectly crisp-tender.
For scooping, they might not be as traditional as tortilla chips but I LOVE the Fritos scoop chips. Do you?
All this talk of chips and dip is making me hungry! Shall we get cooking?
Here’s the easy recipe:
- 2 ears fresh sweet corn, shucked and silk removed
- half a medium red onion, finely diced
- 1/2 cup grape tomatoes, halved
- 1 ripe avocado, peeled, pitted and cut in 1/4 inch dice
- 1 medium jalapeno, seeds removed and finely diced
- The juice of half a fresh lime
- 1 tablespoon chopped chives
- salt and pepper to taste
- Scoop style chips for dipping
- Cut the kernels from the corn and transfer to an ovenproof bowl. Add 1 tablespoon water and sprinkle with salt. Cover and microwave on High for 60 seconds. Stir and microwave on High for an additional 60 seconds, or until corn is crisp-tender. (You can also cook the mixture in a covered saucepan over medium-high heat. Bring to a simmer and cook until crisp-tender.) Transfer the corn to a serving bowl, cover and refrigerate for 30 minutes.
- Transfer the diced red onion to a bowl of ice water, cover and chill in the refrigerator.
- Drain the onion, blot on paper towels and add to the corn. Chop the remaining ingredients, squeeze with the lime juice and stir gently to combine. Season to taste with salt and pepper, sprinkle with chopped chives and stir just until combined.
- Serve accompanied with scoop-style chips. Makes about 4 appetizer servings.
The salsa can be prepared up to one hour in advance. Cover tightly and stir gently before serving.
Amount Per Serving: Calories: 200Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 152mgCarbohydrates: 27gFiber: 5gSugar: 11gProtein: 3g
If you enjoy this fresh corn, avocado and tomato salsa-salad-dip-or-whatever-it-is, I’d be thrilled if you gave the recipe a 5-star rating.
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How About You?
Have you been cooking any fun foods with summer produce? I’d love to hear what you’re enjoying during these glorious days of July.
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