Avacado and Sweet Corn "Salsa" Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: This "Salsa" is more of a salad/hearty dip perfect as a side for grilled meats, in a taco, or just with a bag of your favorite tortilla chips. Because you roast the Pablanos and Corn, it gives the dish a smokey depth of flavor - It's so savory/sweet, I can sit and eat it with a spoon by itself! The "Dressing" is a wonderful marinade for meats as well. Makes about 6 cups!
"Salsa"
3 Poblano Peppers
4 Ears of Corn on the Cobb
3 Avacados
2 Red Bell Pepper
8 Scallions, Green tops included
1 tbsp. Kosher Salt
1 tbsp. Pepper
"Dressing"
1/4 c. Olive Oil
1/8 c. Red Wine Vinegar
Juice from 4 Limes
1 tsp. Kosher Salt
1 tsp. Pepper
1 tbsp. Toasted Ground Cumin
2 Jalapenos, Seeds Removed
3 cloves Garlic
1/2 c. Cilantro, rough chopped
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Directions: |
Directions:For "Salsa":
Preheat oven to 400 degrees. In a backing dish or pan, place the Pablano Peppers and Corn on the Cobb ears and lightly coat with oil - sprinkle with kosher alt and pepper. Roast for 30 minutes.
Meanwhile, peel and chop the avacados, dice the scallions (including green tops!), red bell pepper and place all in a large bowl. When the Pablano Peppers and corn are done roasting and cooled, dice the Pablanos and remove the corn from the cobb with a sharp knife - combine with the other veggies in the bowl. Make the dressing.
"Dressing"
In a food processor or blender, combine all ingredients and run on high speed for 1 minute, until all combined. Pour over the veggies in the bowl, cover and refrigerate for at least one hour.
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:40 minutes prep, 1 hour chill time |
Personal
Notes: |
Personal
Notes: The dressing can be used as a delicious marinade for beef or chicken. Because of it's acidity, do not marinate more than overnight - 3-4 hours is usually sufficient, but for heartier meats like beef, overnight is recommended. The dressing can also be used as a topping sauce for Salmon or Tilapia.
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