Avocado and Grilled Corn Salsa
3 ears of sweet corn, shucked
Extra virgin olive oil
2 large cloves of garlic
2 ripe Hass avocados, roughly chopped
1/4 cup fresh basil, finely chopped
6 green onions, white and light green parts only, finely chopped
Juice of one lime
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
Lightly brush or spray the corn with oil.
Grill over Direct Medium heat until browned in spots and tender, 10 to 15 minutes, turning occasionally.
(When I'm grilling corn I actually like to boil it first, toss it in some butter, sprinkle lightly with some salt and fresh ground pepper and grill at high heat turning frequently until just starting to turn brown. I find the corn not as starchy and more moist this way.)
Allow corn to cool.
Cut the kernels off the cobs and place in a medium bowl.
Scrape the cobs with the back of a knife to release the milky juices.
In a food processor or blender, puree half the kernels, all of the milky juices, and the garlic and then transfer the mixture back to the bowl with remaining corn kernels.
Add the rest of the ingredients and stir to combine.
Pairs Well With
Got this from one of my favorite grilling cookbooks --Weber's Real Grilling. I was looking for a grilled corn salsa and this absolutely fits the bill. They had it as an accompaniment to grill New York Steaks.