I flip flopped over what to call this for a couple of days. You know that sweet corn salsa they have at Chipotle? Well, this isn’t that. But it has many similar elements. Guacamole? Salad? Is it one of those?
This doesn’t really fit neatly into any of those categories. But whatever it is it’s GOOD. We used it as a filling for burritos the other night and it was perfect. With a little seasoned chicken or steak or pork and maybe some cheese. Yum. Is it dinner time yet???
Here’s what you need: Two ripe avocados, four plum tomatoes, a handful of cilantro (less than the bunch shown here), a lime, about 1/2 cup of red onion (that little bit was all I had left or I would have used more), a box of frozen corn (thawed), a can of diced green chiles, olive oil, salt, pepper, and sugar. These are all ingredients I use frequently so it was easy to just throw this together with the tacos we were already having for dinner. Well stocked pantry = Happiness.
Let’s start with our box of thawed corn and the can of chopped green chiles. If I were feeling more ambitious I would grab a couple of Poblanos and put them on the grill to blacken and remove the skins. Boil some fresh corn and chop them all up. Oh wait. I would do that if I were feeling more ambitious and it were JULY. As it stands, fresh corn is gone and grilling in the mosquitoey dark is not fun.
Add in your chopped red onion.
Grab your microplane zester and zest a lime, being careful to take just the limey green zest and not the bitter, white pith underneath. Oh, and also being careful not to zest your poor pinkie finger. Ouch.
Look at all that green loveliness in there. Once your lime is zested, cut it in half and squeeze all that wonderful juice into your bowl. And for God’s sake, if you just zested your poor pinkie, do NOT use that same hand to squeeze acidic juice out of your lime. Yaaaaaaaaaaaauuuuughhh!
Ahem…now…grab your salt and pepper and season to taste. How much? A pinch maybe? I don’t usually measure salt and pepper. Err on the side of too little and then taste. I prefer Kosher Salt because it’s more difficult to accidentally over-salt your food. And freshly ground pepper is great if you have a grinder. If not, no big.
Add 1/2 teaspoon of sugar.
And two tablespoons of good olive oil.
Chop up some fresh cilantro. I never measure cilantro. I find for most things, as much as I can tear off the bunch with one hand works just fine.
Chop up your tomatoes and add them as well.
And finally, let’s add in those beautiful avocados. I love when I cut them open on their most perfect day. Just ripe and soft but not turning brown inside yet. It’s a short window. That perfect day is approximately the day they turn black. And maybe a day and a half after that at most. It’s all downhill from there. If you can, try to find the greenest Haas avocados in the produce section. Often when you buy a black one it looks like it will be good, but then you get it home and find it’s all brown and abused looking inside. No thanks.
Anyway – easiest way to remove the pit without sacrificing any of the precious green stuff is to (carefully) slam your chef’s knife into the pit, exert a little bit of pressure, and then rotate the pit out. Then (again, carefully), bang the handle of your knife into the edge of the counter and the pit will release and fall wherever you have planned for it to go. The garbage disposal is not the best place. Word to the wise.
Use a spoon to separate your beautiful avocado halves from their skins. Discard the skins. Chop them up into bite size pieces and add them into your salsa.
Oh, and, I should probably mention now, just like guacamole, this is something you want to make shortly before you’re going to serve it. The second you cut into an avocado, oxidation begins to turn it brown. It’s not like it will be inedible but it will be unappetizing after a few hours time. The lime juice helps slow that process, and certainly covering it well by pressing plastic wrap down directly onto the salsa will help – but avocado brownage is as inevitable as death and taxes…so…don’t put off until tomorrow what you can eat today. All right, I’m done with cheap, throw away advice. You’re on your own now.
And there we have it! So colorful, so flavorful, and so amazingly good for you! You could eat this with chips, in burritos, or with a spoon. It’s just splendid. All the flavors play off each other so nicely. The creamy mild avocados, the sweet corn, tart lime, pungent red onions, firm, juicy tomatoes, bright fresh cilantro, the chiles adding just a touch of heat. Mmm. Simply awesome. Go make some tonight!
Avocado Corn Salsa
1 box frozen corn
1 (4oz) can diced green chiles
4 plum tomatoes, diced
2 ripe avocados, diced
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
1 lime, zested and juiced
2 Tbsp olive oil
1/2 tsp sugar
Kosher Salt and Freshly Ground Black Pepper
Combine all ingredients in a medium sized bowl and serve promptly.