Roasted Corn and Avocado Salsa
2 Avocados, Coarsely Chopped
¼ - ½ Cup Fresh Corn or Frozen Corn
Extra Virgin Olive Oil
½ Teaspoon Blueberry Blossom Honey
2 Tablespoons Chopped Cilantro
2 Tablespoons Vinegar
2 Tablespoons Dried Blueberries
Salt and Pepper (to taste)
Roast Corn: If corn is fresh, roast on or off the cob. Brush some extra virgin olive oil on the corn or put oil in a pan. Add corn to hot pan. Cook for about 10 minutes stirring frequently until kernels are a bit browned. Add salt and pepper, honey, and vinegar. Cook about 3 minutes loner and keep stirring. Add cilantro if desired.
Mix together avocado, lime, and corn mixture. Serve immediately. Do not make longer than 2 hours before needed. Place plastic wrap directly on top of the salsa. You may serve this as a side dish to any Mexican meal or as an appetizer with chips.