Try this fun appetizer or side dish at your next barbecue. You can prepare the salsa ahead of time, or for a quick fix, pick up fresh La Mesita Pico de Gallo salsa at FireHouse Gourmet or from Martin at the Downtown Wednesday Market and Saturday Farmers' Market in Peterborough.
Be sure to pick firm avocados for this recipe. Over-ripe ones will be too soft to hold up on the grill.
Serves 6 - 8
- 1 cup corn (fresh/cooked, frozen/thawed, or canned/drained)
- 1 large tomato, diced
- ½ red onion, finely diced
- 1 jalapeño (to taste), seeded, minced
- juice of 1 lime (substitute 1 Tbsp lemon juice or white vinegar)
- 1 Tbsp chopped fresh cilantro (optional for cilantro haters)
- 1 tsp The Epicentre roasted ground cumin
- ½ tsp dried oregano
- dash jalapeño hot sauce, to taste
- salt & pepper, to taste
- 4 avocados
- 2 Tbsp lemon juice
- 2 Tbsp avocado oil (substitute grapeseed, camellia, or canola)
- ½ cup (4oz/113gr) queso fresco or feta, crumbled
- 1 bag blue corn tortilla chips
Combine salsa ingredients in a bowl and keep covered in the fridge, 1 hour up to a day.
Heat grill or grill pan to medium-high. Cut avocados in half lengthwise and remove the pit. You can cut a small piece off the back side so they sit flat, if needed. Brush cut side with lemon juice and oil. Place cut side down on the grill and grill for 2 - 3 minutes until you have light grill marks. Turn over and grill another 2 minutes.
Remove to a platter and fill the avocados with salsa. Sprinkle with crumbled cheese and garnish each with a corn chip. Serve with remaining corn chips on the side for scooping.
For added fun, cut some lemons and limes in half and grill alongside the avocados. Offer up grilled citrus for guests to squeeze over their avocados, or squeeze them over the platter yourself with great flourish as you present the dish!
Other tasty options are to add baby shrimp to the salsa or black beans. Grilling the corn and then slicing it off the cob adds a nice depth of flavour to the salsa, if you’ve got the time. Grill the corn right in the husk a day ahead and it will keep in the frigdge until you’re ready to make your salsa.