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Corn Salsa
From Dorothy McNett's recipes at www.dorothymcnett.com. Use white or yellow fresh corn, each time it will be a little different.
1-2 ears fresh corn
olive oil
coarse or fine sea salt
2 tomatoes, chopped
1/2 onion, finely chopped
1 avocado, chopped
zest and juice of 1/2 lemon or 1 lime
1/4 -1/2 teaspoon fine sea salt
1/8 - 1/4 teaspoon cayenne or other chile powder
snipped fresh cilantro
Brush the corn with olive oil and sprinkle with salt. Roast over grill or in grill pan several minutes until kernels are just turning brown. Cool and scrape corn into a bowl. Add remaining ingredients, tasting to get it just right. Serve with potato or corn chips.
Recipe created 1999-06-08.
