Skip to main content

Join The Table to earn rewards.

Already a member?

5 Ingredients or Fewer

Avocado and Roasted Corn Salsa

by:
July 15, 2014
0 0 out of 5 stars /
0 Ratings0 total ratings /
Avocado and Roasted Corn Salsa
  • Serves 2-4
Author Notes

This summer, I have been longing for a a light appetizer with hints of Mexican flavor and reflections of the latest farmers market gems. The yellow heirloom tomato and white corn called my name from the beach house kitchen counter; and soon enough, a “salsa” was born. Only five ingredients (including the always-necessary avocado) are required to make a festive, colorful dip that can be spooned onto toasted pita chips or enjoyed simply naked. You can even add some spring mix and call it a summer salad. Whatever you make of it, I hope you enjoy! —Cara Greenstein

What You'll Need
Ingredients
  • 1 avocado
  • 2 yellow tomatoes
  • 1 cup white corn kernels
  • 2 tablespoons feta
  • 1/2 lemon
  • 1 tablespoon butter
  • Salt and pepper
Directions
  1. In a small saucepan, heat butter over medium-high heat. Add corn and roast until bright and slightly charred, about 4 minutes. Remove from heat to cool.
  2. Meanwhile, slice and cube avocado and tomatoes. Add to a small bowl.
  3. Squeeze lemon juice over avocado to keep green and bright. Add corn to bowl. Sprinkle with feta, salt and pepper.
Tags:
Contest Entries

See what other Food52ers are saying.

Popular on Food52

Continue After Advertisement

0 Reviews

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.