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
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Ingredients
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3
ears grilled corn, scraped from the cobs
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1/2
pineapple, sliced 1" thick, grilled, and then diced
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1
ripe avocado, diced
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1/2
English cucumber, skin on, diced
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1/2
fresh jalepeno, finely minced
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juice of one lemon
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1/4 cup
good olive oil
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freshly ground salt and pepper, to taste
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optional
hot sauce of your choice - a few dashes
Directions
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Make sure the pineapple, avocado, and cuke are diced approximately the same size - no larger than a thumb nail.
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Mix together all the fruits and vegetables into a medium sized bowl.
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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.
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