Author Notes
We had a fest recently and were left with grilled corn on the cob and pineapple slices. Wanting the grilled peaches I need to make a favorite salsa, but with not a peach in season, I turned to other vegetables to make a very nice and versatile salsa that is good on fish, chicken, and as a side dish all on its own. —Bevi
Ingredients
-
3
ears grilled corn, scraped from the cobs
-
1/2
pineapple, sliced 1" thick, grilled, and then diced
-
1
ripe avocado, diced
-
1/2
English cucumber, skin on, diced
-
1/2
fresh jalepeno, finely minced
-
juice of one lemon
-
1/4 cup
good olive oil
-
freshly ground salt and pepper, to taste
-
optional
hot sauce of your choice - a few dashes
Directions
-
Make sure the pineapple, avocado, and cuke are diced approximately the same size - no larger than a thumb nail.
-
Mix together all the fruits and vegetables into a medium sized bowl.
-
Add the lemon juice, olive oil and salt and pepper to the ingredients and mix thoroughly. Add a few dashes of hot sauce if you like a little heat. Refrigerate until ready to use. Good chilled or at room temperature.
See what other Food52ers are saying.