Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Avocado, Toasted Corn and Chipotle Salsa



Posts : 18118
Thanked : 883
Join date : 2013-01-12

Avocado, Toasted Corn and Chipotle Salsa

Post by Lobo on Mon 08 Feb 2016, 10:03 pm

Avocado, Toasted Corn and Chipotle Salsa

Read Reviews

Write a Review
Prep Time: 25 minutes
Cook Time: 0 minutes
Servings: 8
Toasting sweet corn in a hot pan lends a nuttiness to offset its natural sweetness. Here it is combined with tart tomatoes, buttery avocados and a trio of Mexican flavorings—musky cumin, spicy-smoky chipotle chiles and bright cilantro—for a fresh, colorful partner for crisp tortilla chips.

  • Printer Friendly Version

  • 280


  • 1 large ear of sweet corn
  • 1 Tbs. olive oil
  • 2 small or 1 large Haas avocados
  • 1 tomato, diced
  • 2 green onions, white and light green portions, cut into 1/4-inch pieces
  • 1/2 cup chopped fresh cilantro
  • 1/2 to 1 tsp. minced chipotle chile in adobo sauce
  • 1 tsp. ground cumin
  • 1 tsp. red wine vinegar
  • Sea salt, to taste
  • Organic tortilla chips for serving


Remove the 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, then cut them into 1/2-inch dice. Add them to the bowl with the corn kernels, add the tomato, green onions and cilantro, and toss to mix. In a small bowl, whisk together 1/2 tsp. of the chipotle, the cumin and vinegar and pour over the corn mixture. Toss gently and season with salt and additional chipotle, if desired.

Serve the salsa immediately, or cover and refrigerate up to several hours. Bring to room temperature before serving. Transfer to a serving bowl and arrange the tortilla chips alongside. Makes about 3 cups; serves 6 to 8.

Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

    Current date/time is Sat 10 Dec 2016, 6:17 pm