Grilled Corn And Avocado Salsa Recipes

GRILLED AVOCADO WITH SALSA

Steps:

• Preheat a grill on medium heat to 425 degrees F.
• Brush the inside of the avocado halves with the olive oil. Place the avocado halves cut-side down on the grill for 1 minute and 30 seconds. Turn the avocado halves 90 degrees to get cross grill marks and cook for another 1 minute and 30 seconds.
• Remove from the grill and season with salt and pepper. Put about 1 heaping tablespoon of salsa into the center well of each avocado half. Garnish with hot sauce and serve.

GRILLED CORN AND AVOCADO SALAD WITH FETA DRESSING

Steps:

• Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.
• In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper.
• In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing.

CORN AND AVOCADO SALSA

Steps:

• Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
• Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

AVOCADO AND CORN SALSA

Steps:

• 1. Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.
• 2. Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
• 3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.

AVOCADO AND CORN SALSA

Steps:

• Gently mix corn, avocados, cilantro, lime juice, shallots, red pepper, salt, and pepper together in a bowl.

GRILLED CORN SALSA

Steps:

• Remove husks from corn; brush corn and sweet red pepper with 2 teaspoons oil. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Prepare grill for indirect heat using a drip pan. Place corn over drip pan and grill, covered, over indirect medium heat for 20-25 minutes or until tender, turning often. , Grill red pepper over indirect medium heat for 5 minutes on each side or until tender. Cool., Cut corn from cobs and dice the sweet red pepper; transfer to a large bowl. Stir in the onion, jalapenos, lime juice, salt and remaining oil; toss to coat. Serve with tortilla chips.

CORN AND AVOCADO SALSA

Steps:

• Saute first 3 ingredients in hot oil in a large skillet over medium-high heat for 6 to 8 minutes or until corn is slightly golden.
• Remove from heat; let cool.
• Stir together corn mixture, bell pepper, and next 6 ingredients.
• Cover and chill at least 30 minutes.
• Stir in avocado just before serving.
• To add more flavor without more heat, increase the fajita seasoning by 1/2 tablespoons.

ASIAN-STYLE CORN, AVOCADO, AND SESAME SALSA

Steps:

• Prepare barbecue (medium-high heat). Brush corn all over with 1 1/2 teaspoons sesame oil. Grill until corn is tender and brown in spots, turning frequently, about 10 minutes. Cool.
• Cut corn kernels off cobs. Mix vinegar, green onions, sesame seeds, chili paste, garlic, and remaining 1 1/2 teaspoons oil in medium bowl. Add corn and avocado; toss gently to combine. Season salsa to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
• Available in the Asian foods section of some supermarkets.

TOMATO, AVOCADO AND GRILLED CORN SALAD

Steps:

• Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob., Arrange tomato slices on a large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.