Grilled Corn and Avocado Salsa
3 medium, grilled, cooled to room temperature*
½ cup(s), white and green parts, chopped
1 medium, cored, seeded and minced (don’t touch seeds with bare hands)
Crushed red pepper flakes
¼ tsp(s), optional
1 clove(s), medium, minced
1 medium, medium, ripe, peeled, pitted and cut into 1/2-inch cubes
Fresh lime juice
2 tbsp(s), from 1 medium lime
2 tbsp(s), fresh, minced
- Break each ear of corn in half; place flat end on cutting board and using a sharp paring knife, slice kernels off cob (to watch a video of this technique, click here). Place kernels in a medium bowl; add scallion, jalapeno, red pepper flakes (if using), garlic, cumin, salt and pepper. Cover and refrigerate if not using right away.
- Just before serving, stir in avocado, lime juice and cilantro.
- Yields about 1/4 cup per serving.