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Corn and Avocado Salsa
Reviews:
June 18, 2010

A variation of this is always a favorite when I bring it in to work, and it isn't unusual for me to be stopped and asked WHEN I'll bring in more. I use 4-3-2-1: 4 ears fresh white corn, 3 avocados (not too ripe), 2 medium tomatos, 1 white onion. Cilantro and Lime Juice to taste. cut kernels off ears, cook in a frying pan w/ tablespoon of olive oil until it starts to carmelize. Meanwhile dice other ingredients into bowl. Pour corn into bowl and mix. Add a qtr cup water to frying pan, scrape and reduce leavings until consistency of a thin sauce, pour over bowl, mix. Add lime juice & minced cilantro. chill. Adding the reduced sauce from the frying pan is important, it adds a lot of extra flavor. I am a pepperhead and enjoy extremely spicy food, but I keep this mild and simple so everyone can enjoy it.

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