Sweet Corn and Avocado Salsa.
A few months ago, I went through a blue corn chip addiction. I sent myself to rehab, otherwise know as ‘winter’ here in Pittsburgh.
See, the blue corn chip addiction was exacerbated by fresh, ripe avocados made into delicious guacamole.
And since avocado’s cost an arm and a leg here during the winter, I kicked the habit.
I’m not a chips-and-salsa gal, unless we are at a Mexican restaurant with homemade chips and I’m 4 margarita’s deep.
I had a half-full bag of blue corn chips that were most likely a bit stale and a few months old. In true Mother Lovett fashion, I didn’t let them go to waste and created this concoction to dip them in.
Unlike Mother Lovett, they weren’t 6 years expired. Yes, folks. That was perfectly acceptable.
I love corn. I love sweet corn.
If corn was the only vegetable on earth, I would love vegetables.
Speaking of those treacherous things, I ate a few veggies yesterday. Sandwiched in between some wheat bread and goat cheese, I chomped down a few roasted sweet peppers.
They were . . . eh, alright. I kind of enjoyed them. But I’m not ready to go back for more yet. It is a brand new relationship, and I’m not ready to jump in the sack yet.
See a trend here? All veggies I eat must be sweet.
This salsa is sweet, but also has a nice tang from the crisp, red onion.
Sweet Corn and Avocado Salsa
- 1 cup sweet, yellow corn
- 1/2 avocado, chopped
- 1/4 red onion, chopped
- 1/4 plum tomato, chopped
- 1 teaspoon chopped cilantro
- spritz of fresh lemon juice
- salt & pepper to taste
- Toss all ingredients together and season with salt, pepper, and a squeeze of lemon.
- Serve with tortilla or pita chips.
This salsa is deliciously addicting. My issue with blue corn chips is back, and with avocado’s coming into season, it will be back with a vengeance. Someone please stop me.