Updated: Mar 16
Most salsas are reserved for the warmer months, when more fruits and veggies are in season, but this recipe is great for any time of year. I love to throw this together when I want something light to accompany my egg rolls. The flavor profile perfectly complements our Korean BBQ and our super popular Bang Bang Shrimp flavors, but I personally love this salsa alongside any roll!
Roasted Corn & Avocado Salsa
6-8 ears of corn
2 avocados, diced*
1 red bell pepper, diced
1 small red onion
I jalapeño, gutted and diced
1 bunch of cilantro, chopped
2 limes, juiced
¼ cup Extra Virgin Olive Oil
Sea Salt and Black Pepper, to taste
Preheat to 400°F and line 1-2 baking sheets with parchment paper.
Lightly salt and pepper the corn.
Bake for 40-45 minutes and let cool.
Cut corn from the cob and put in large mixing bowl.
Add avocado*, bell pepper, onion, and jalapeño to the corn and blend well.
Fold in cilantro.
Add olive oil and lime juice; mix well.
Season with salt and pepper.
*If you want your salsa to last longer, cut and add the avocado only when you are going to eat your salsa. All other ingredients may be mixed and stored in your fridge for up to 4 days.