Tuesday, April 28, 2009

Tangy Corn and Avocado Salsa

Oh, Mollie... thank you so much for this recipe. You have combined some of my favorite foods in this world: avocados, cilantro, cherry tomatoes and cumin.

To preface this, you should know that I will eat avocados plain, right out of the skin with a spoon. I LOVE THEM. There's really no need to 'dress up' guacamole or avocados for me. However, in the spirit of trying new things and cinco de mayo, I gave this dip a shot. Certainly sounded good.

Yowzers!! I could have eaten the whole bowl myself, and then licked it clean. Unfortunately (for me), I'm a nice person and shared some with Tim.

Easily a very, very impressive avocado dip. Make for friends, or simply indulge yourself one day. We taste tested the dip with chips, delicious. Then used it as an accompaniment to quesadillas, super delicious.

Go ahead, make this... soon. Treat yourself.

Note: Mollie also recommends this, but because you are adding fresh cut tomatoes which get mealy after sitting out for a while, I recommend eating this same day. Which, believe me, you wont have a problem doing.

Note #2: I personally prefer Haas avocados for guacamole and dip making.

Tangy Corn and Avocado Salsa
from Mollie Katzen

1 cup finely minced red onion
3 tablespoons fresh lime juice (and possibly more)
2 ripe-but-firm avocados
2 medium cloves garlic, finely minced
2 cups fresh corn (shaved from 2 ears of corn) - I used canned, was still great
1/2 cup finely minced red bell pepper
1 cup tiny cherry tomatoes, cut in half
1 teaspoon ground cumin
1/2 teaspoon salt (or to taste)
Crushed red pepper flakes to taste
3 tablespoons minced fresh cilantro

Put up about half a kettle of water to boil. Place the minced red onion in a colander over a sink, and when the water boils, pour it over the onion. Let the onion sit in the colander, draining, while you prepare the other ingredients.

Place the lime juice in a medium-sized bowl. Cut the avocados in half, pull out the seeds, and peel. Scoop out the flesh, cut it into small dice, and transfer to the lime juice. Stir gently until all the pieces of avocado are coated with lime juice.

Add all remaining ingredients except the cilantro (include the red onion from Step 1). Mix gently but thoroughly until everything is combined. Taste to adjust salt and lime juice, then cover and chill until serving time. Stir in the cilantro just before serving.

Lovely, lovely avocado. More recipes:
- Creamy Avocado Chipotle Dip, from Cafe Lynnylu
- Chunky White Bean Avocado Dip, from Food Network
- Three Bean, Corn and Avocado Salsa, from Archana's Kitchen
- Guacamole, from My Wooden Spoon

Guten appetit!

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