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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

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Avocado, Toasted Corn and Chipotle Salsa

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Avocado, Toasted Corn and Chipotle Salsa Empty Avocado, Toasted Corn and Chipotle Salsa

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

Avocado, Toasted Corn and Chipotle Salsa Img12l
Avocado, Toasted Corn and Chipotle Salsa
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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.






  • 280

Ingredients:


  • 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

Directions:

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 Tue 06 Dec 2022, 7:26 am