Featured Recipe: Avocado, Toasted Corn, and Chipotle Salsa

Avocado, Toasted Corn, and Chipotle Salsa

Yields 4 servings
 
1 large ear sweet corn
1 Tbsp. olive oil
2 small or 1 large hass avocado
1 tomato, diced
2 green onions, white and tender green cut into ¼ inch pieces
½ cup fresh cilantro, chopped
½ -1 tp. Chipotle chile in adobo sauce, minced
1 tp. Ground cumin
1 tp. Red wine vinegar
Sea salt
Organic tortilla chips for serving
 
Remove 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, and then cut them into ½ inch dice. Add them to a bowl with the corn kernels, tomato, green onions, and cilantro and toss to mix. In a small bowl, whisk together ½ teaspoon of the chipotle, the cumin, and vinegar and pour over the corn mixture. Toss gently and season the taste with salt and additional chipotle if desired. Transfer the salsa to a serving bowl and arrange the tortilla chips alongside. Serve right away, or cover and refrigerate for up to several hours. Bring to room temperature before serving.