Hey Amy!

We have been eating a lot of corn on the cob in my home.  I could hardly wait for the season to begin and now I am eating it as an entire meal some evenings!  I am considering for the first time in my life to freeze some for the winter.  Nany said she would teach me so when we get down to that, I will share our adventures.

I recently got my hands on the Williams-Sonoma New Flavors for Appetizers cookbook.  It’s separated into seasons which I love because it encourages me (and you once you pick one up) to eat fresh.  I am trying to be better in that arena and so far, so good.  Anyway, back to the cookbook.  Many of the recipes could be halved which would allow you to make more than one and present each as the meal.  I love making a meal out of finger-foods as you all know by now.

The recipe I am sharing with you today is bursting with flavors.  Serve the salsa as an hors d’oeuvres or as a sauce over a grilled chicken breast or a nice piece of fish.  Yum!

Ingredients:

I large ear sweet corn
1 Tbsp. olive oil
1 large avocado
1 diced tomato
2 green onions, chopped
1/2 c. fresh cilantro, chopped
1 tsp. minced chipotle chile
1 tsp. ground cumin
1 tsp. red wine vinegar
sea salt

Husk the corn and cut kernels from cob.  In a large frying pan over medium heat warm the olive oil.  Add the corn and saute until the kernels are golden brown, about 10 minutes.  Transfer to a bowl and let cool.

Halve, pit and peel avocado, and then cut into 1/2 inch dice.  Add them to a bowl with the corn, tomato, onions, and cilantro and toss to mix.  In a small bowl, whisk together remaining ingredients and pour over the corn mixture.  Toss gently.  Serve immediately.

You can make this several hours in advance and refrigerate.  Allow dish to come to room temperature before you serve it if you are an advance kinda girl/guy.  Enjoy!

xo–me

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