This is a horrible picture of the yummy salsa I made tonight (I really should focus on 45. Purchase a Camera). I got the recipe from Ang, who served this at a little soiree we had a while back. I liked it so much, I asked her for the recipe, but then never made it. Hence, it's inclusion on this list.
I'm not really sure why I chose to make it when we don't have any chips to eat it with, but I found that it is just as delightful right off the spoon. The recipe is below if you'd like to give it a whirl. And by the way, when they say it should be highly seasoned, they really mean it.
1 ripe avocado, cut into 1/2-inch dice
3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped
1 jalapeno pepper or serrano chilies, seeded and minced (for a hotter salsa, leave seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper
Place the avocado in the bottom of a nonreactive mixing bowl and gently toss with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.
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 with lengthwise strokes of a chef's knife. Add the corn kernels to the
The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
Just before serving, add the scallions, jalapeno 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.