Fresh produce is at its peak. Now the perfect time to load your plates with colorful ingredients from the earth. Roasted Corn Salsa has been a staple at my house for many years. It’s wonderful as a dip for corn chips, or a side salad but my favorite way to use it is spilled over grilled or pan sauteed meats. It adds a crisp vibrancy to your summer dishes. I hope you will try this favorite recipe TODAY!
Join me in July for…
Girls Night Out It’s Time for a Break!
Thursday, July 27th 6:30-8:30 Grab a girlfriend and join the fun in this entertaining night out. The festivities begin with a cocktail perfect for summer; Watermelon Coolers will make your taste buds sing. CLICK HERE for full class description.
See you soon!
Roasted Corn Salsa
2 large ears of corn
1 large avocado, cubed
2 tablespoons red onion, finely chopped
1 large tomato, chopped
1 red pepper chopped
1 green bell pepper chopped
1 pablano pepper, chopped
1 small raw jalapeno seeded and finely chopped
Salt to taste
Roast corn in oven or stove top. Cut corn off the cob. Zest and juice the lime into a medium bowl. Add all vegetables and toss. Add salt to taste. Serve as a dip or over your favorite grilled meat.