Ingredients

The following ingredients have 7 Servings
  • 1 large ear of sweet corn
  • 1 Tbs. olive oil
  • 2 small or 1 large Haas avocados
  • 1 tomato, diced
  • 2 green onions, white and light green portions, cut into 1/4-inch pieces
  • 1/2 cup chopped fresh cilantro
  • 1/2 to 1 tsp. minced chipotle chile in adobo sauce
  • 1 tsp. ground cumin
  • 1 tsp. red wine vinegar
  • Sea salt, to taste
  • Organic tortilla chips for serving

Instruction

  • Remove the husks and silk from the corn. Using a large, sharp knife, carefully cut the ear in half crosswise. One at a time, stand the halves, flat end down, on a cutting board and cut the kernels from the cob.
  • In a large frying pan over medium heat, warm the olive oil. Add the corn kernels and sauté until the kernels are golden brown, about 10 minutes. Transfer to a bowl and let cool.
  • Halve, pit and peel the avocados, then cut them into 1/2-inch dice. Add them to the bowl with the corn kernels, add the tomato, green onions and cilantro, and toss to mix. In a small bowl, whisk together 1/2 tsp. of the chipotle, the cumin and vinegar and pour over the corn mixture. Toss gently and season with salt and additional chipotle, if desired.
  • Serve the salsa immediately, or cover and refrigerate up to several hours. Bring to room temperature before serving. Transfer to a serving bowl and arrange the tortilla chips alongside. Makes about 3 cups; serves 6 to 8.
  • Adapted from Williams-Sonoma <i>New Flavors for Appetizers</i>, by Amy Sherman (Oxmoor House, 2008).