Roasted Corn And Avacado Salsa |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 6 |
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From the Flatwater Grill in Oak Ridge, TN, as presented by the chef on a local news program. Great on a grilled rib-eye! Allow to chill at least 4 hours, if not overnight, so that the flavors really come together Ingredients:
1 cup roasted corn (your favorite corn on the cob) (throw and extra cob on the grill and save for the salsa) |
1/2 cup diced avocado |
1/4 cup chopped scallion |
1/2 cup diced roma tomato |
1/4 cup chopped sweet red pepper |
* chef suggested adding chopped cucumber or papaya for something different |
juice & zest of 2 limes |
chopped cilantro to taste |
cayenne pepper to taste |
salt & pepper to taste |
Directions:
1. Combine all ingredients and let sit for up to 4 hours. Serve as a dip or as a topping for grilled fish, chicken or steaks.
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