RECIPE: Grilled Corn and Avocado Salsa

 Serves 4 people | Prep time 15 mins | Cook time 30 mins

 Ingredients 

• 2 Ears of Corn on the Cob
• 1 Jalapeno Pepper – Seeded and Chopped
• 1 Shallot – Diced
• 1 Heirloom Tomato - Diced
• 1 Garlic Clove – Minced
• 1 Avocado - Cubed
• 1 Lime – Zested and Juiced
• 1/3 Cup Cilantro – Roughly Chopped
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Chilli Powder
• 1 tsp Olive Oil
• 1 tsp Maple Syrup
• Salt and Pepper to Taste
• 1 tbsp Feta Cheese - Crumbled
• 1 Bag Corn Chips to Serve

Instructions

• Heat cast iron pan to high. (This can also be done on a BBQ)
• Husk 2 Ears of Corn and put in pan – grilling until all sides are charred. Turn frequently.
• Add 1 Jalapeno to pan and char on all sides.
• Dice 1 Shallot and 1 Heirloom Tomato. Mince 1 Garlic Clove. Cube 1 Avocado. Place all in a large bowl.
• Zest 1 lime into bowl with other ingredients. Add lime juice.
• Chop 1/3 cup Cilantro.
• When corn is fully charred, remove from pan and let cool. Once cool cut cornels from cobb.
• Remove charred Jalapeno from pan. Remove seeds and chop roughly.
• Add Corn, Jalapeno, 1 tsp of Paprika, Chilli Powder, Olive Oil, and Maple Syrup to bowl and stir.
• Add Salt and Pepper to taste.
• Add 1/3 cup chopped Cilantro and stir.
• Top with 1 tbsp crumbled Feta Cheese.

Serve with corn chips and enjoy!

Copyright © 2021 by Seasoned Plate | Chef Stephen Barrett