Charred Corn and Avocado Salsa
Featuring two of summer's best ingredients, corn and avocado, this salsa recipe is easy to prepare and tastes great scooped with tortilla chips or serving on top of grilled fish or chicken.
- 2 ears corn
- 2 Cups diced avocado
- Juice from 1 lime
- 2 Tablespoons minced cilantro
- 2 green onions, thinly sliced
- 1 Teaspoon olive oil
- Sea salt and freshly cracked black pepper, to taste
Over a high flame on your outdoor grill, char the ears of con until lightly blackened. This will take 4 minutes per side. Cut the corn away from the cob using a sharp knife and plenty of caution. In a medium bowl, combine the corn, avocado, lime juice, cilantro, green onion, and olive oil. Add sea salt and cracked black pepper to taste. Set aside until ready to serve.