Grilled-Corn & Avocado Salsa
3 medium, shucked
½ cup(s), chopped
1 medium, cored, seeded, and finely chopped
1 medium clove(s), finely chopped
Crushed red pepper flakes
¼ tsp, optional
1 item(s), medium, ripe, peeled, pitted, and cut into 1⁄2-inch cubes
Fresh lime juice
2 Tbsp, fresh, finely chopped
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium, or prepare medium fire in charcoal grill. Grill corn, turning occasionally, until browned in spots, 10 to 13 minutes. Let cool to room temperature.
- Break each ear of corn in half. Working with 1 piece at a time, stand flat end of corn on cutting board. Using sharp paring knife, slice kernels off cob. Transfer kernels to medium bowl. Add scallions, jalapeño, garlic, cumin, crushed red pepper (if using), salt, and black pepper. If serving later, cover salsa and refrigerate for up to 8 hours. Just before serving, stir in avocado, lime juice, and cilantro.
- Serving size: about 1⁄4 cup salsa