Grilled Corn Salsa
For the salsa:
5 ears of sweet corn, husks removed
2 Tbsp. extra-virgin olive oil
1 avocado, chopped
1 cup grape tomatoes, quartered
1/2 red onion, finely chopped
2 Tbsp. sliced basil
For the dressing:
1/4 cup extra-virgin olive oil
1/3 cup fresh lime juice
2 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
Brush corn with olive oil and season with salt. Grill for 8 minutes, or until the kernels begin to char. Let cool slightly, then slice the kernels off the corn with a knife. In a large bowl combine corn, avocado, tomatoes, onion, and basil. In a medium bowl, combine olive oil, lime juice, garlic, and red pepper flakes. Season with salt and whisk until smooth. Pour mixture over the salsa and stir until ingredients are fully coated. Serve with tortilla chips.
Tomatoes are in season and we should all be enjoying fresh local produce while we can! So this month’s recipes will all include dishes made with tomatoes. If you don’t grow your own, then head on over to the farmer’s market and pick some up. This salsa is great to have at Fourth of July barbeques!