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Recipe of the Month

Roasted Corn and Avocado Salsa
2 Avocados, Coarsely Chopped
1 Lime
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.