Roasted Corn, Strawberry and Avocado Salsa

  • 3 ears of corn, husked.
  • ¾ C diced red onion
  • 1½ C strawberries, sliced
  • ½ to 1 whole jalapeno pepper
  • 1 avocado, diced
  • 1 lemon, juiced
  • Splash or two of red wine vinegar
  • Salt and garlic powder to taste
  1. After husking corn boil it for about half the normal time.
  2. Then lightly coat with olive oil and grill until nice grill marks form.
  3. Also lightly coat the whole jalapeno and grill it to until lightly browned.
  4. Allow corn to cool a bit and then slice kernels off of cob.
  5. Bring corn to room temperature.
  6. Seed the jalapeno and then dice.
  7. Use ½ to the whole depending on how hot you want the salsa.
  8. Combine corn, strawberries, avocado, red onion and coat in lemon juice.
  9. Add a splash or two of red wine vinegar and seasonings to taste.

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