Avocado and Grilled Corn Salsa
  • Cooking Time: 10
  • Servings: 4
  • Preparation Time: 20
  • 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
  1. Husk and drop the corn in boiling water. Time it for 7 minutes when the water comes back to a boil
  2. Toss corn ears with butter, salt and fresh ground pepper
  3. Grill over Direct High heat until generously browned on all sides. (Only a few minutes with a hot grill.)
  4. Allow corn to cool.
  5. Cut the kernels off the cobs and place in a medium bowl.
  6. Scrape the cobs with the back of a knife to release the milky juices.
  7. 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.
  8. Add the rest of the ingredients and stir to combine.
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.