I could probably fill a bathtub with all the salsa that I’ve made in my life. Growing up in Southern California has made my family as familiar with tortillas and guacamole as bread and butter. Since the recipe for The Food Matters Project this week called for creating your own salsa I wanted to create something that would complement the asian style tacos that we’ve been making lately. I think that this is going to be the perfect thing to pull out our next taco night. Smoky grilled corn, creamy avocado, sesame seeds, jalapeños and a squeeze of lime makes the perfect salsa to complement a taco or quinoa bowl. Step outside of the ordinary and try this asian inspired salsa! For the original recipe and all the other versions be sure to visit The Food Matters Project!
Asian Corn and Avocado Salsa
- 2 ears fresh corn, husked
- 1 teaspoon asian sesame oil
- 1 teaspoon unseasoned rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 1/4 red onion, finely minced
- 1/2 jalapeño, finely minced
- 1 avocado, pitted, peeled and diced
- 2 tablespoons cilantro, minced
- 1 tablespoon toasted sesame seeds
- salt and pepper to taste
Prepare a barbecue or grill pan over medium high heat and grill corn under tender and lightly browned about 10 minutes. Let cool while preparing the rest of the ingredients.
Combine sesame oil, vinegar, lime juice, onion, jalapeño, cilantro and sesame seeds in a small bowl. Cut kernels off cobs and add to the mixture along with the avocado; toss gently to combine. Season salsa to taste with salt and pepper and serve.