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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
- 1 avocado
- 2 yellow tomatoes
- 1 cup white corn kernels
- 2 tablespoons feta
- 1/2 lemon
- 1 tablespoon butter
- Salt and pepper
- 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.
- Meanwhile, slice and cube avocado and tomatoes. Add to a small bowl.
- Squeeze lemon juice over avocado to keep green and bright. Add corn to bowl. Sprinkle with feta, salt and pepper.
- This recipe was entered in the contest for Your Best Recipe with Avocados