Avocado corn salsa is a fresh American appetizer made by tossing charred corn kernels with diced avocado, tomato and lime juice. Charring the corn quickly over high heat lets the kernels darken on the outside while staying juicy inside. Served with tortilla chips or nachos, it's a quick starter that comes together fast for a brunch table.
Char the corn kernels with the cumin in a dry pan over high heat for 5 minutes until the outside lightly darkens.
Dice the tomato and red onion and combine them in a bowl with the charred corn.
Dice the avocado and add it to the mixture, then gently toss with the lime juice, olive oil and salt.
If you dice the avocado too early, the salsa browns while it waits — add the avocado right before serving and toss it with lime juice immediately.
Adding a pinch of cumin while charring the corn gives the salsa the smoky aroma typical of Tex-Mex cooking.
Admin DadaGastro · verified in test kitchenAvokadoyu tarifte açıkça uyarıldığı gibi servisten hemen önce değil neredeyse 1 saat önceden doğradım, limon suyuna rağmen tamamen karardı ve salsa hiç iştah açıcı görünmedi.
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