Grilled Sweet Corn Salsa
by Mimi Levin, Tastemaker in Residence
Ingredients
4 ears of corn, husks removed
1/2 stick of butter
2 avocados, diced
1 ½ cup fresh tomatoes, diced
1 red onion, chopped
Fresh Cilantro, chopped
½ cup lime juice
1 clove garlic, minced
1 Tbsp. Olive oil
Salt and pepper to taste
Chips (I prefer Donkey Chips)
Instructions
- Melt ½ stick of butter in the microwave.
- Brush the melted butter over the sweet corn and grill for 6-8 minutes. Remove the corn from the grill and let it cool.
- While the corn is cooling, combine avocado, tomatoes, red onion, and cilantro in a large bowl.
- In another bowl, mix garlic, lime, and olive oil. Add salt and pepper (however much you prefer). Once mixed, add to the bowl with the avocado, tomatoes, red onion, and cilantro.
- Once the corn has cooled, cut the kernels off of the cob and add the corn to the rest of the ingredients. Mix thoroughly.
- Serve in a bowl with chips