The Spring air smells good. Along with the change of season comes the colorful blooms of the pretty flowers & some fresh vegetables& fruits in the market. The local market got crates of fresh corn & avocado. (I was somehow under the impression that the corns came during fall..) Anyway. we got quite a few of these. Today I saw Corn Salsa in Peter G’s (Souvlaki for The Soul) blog. His pictures tempted me to make some salsa with the hass avocados & corn right away.
Avocado, also known as palta or aguacate, butter pear or alligator pear, is a tree native to Mexico, South America and Central America. It is not a vegetable, but a fruit.. more of a berry family. Besides the lovely, smooth & buttery texture & subtle taste, the benefits of Avocado is limitless…High avocado intake has been shown to have an effect on blood serum cholesterol levels. Specifically, after a seven day diet rich in avocados, hyper cholesterolemia patients showed a 17% decrease in total serum cholesterol levels. These subjects also showed a 22% decrease in both LDL (bad cholesterol) and triglyceride levels and 11% increase in HDL (good cholesterol) levels. (Wiki) . Avocados are rich in monounsaturated fat, which is easily burned for energy. They are a good source of vitamin K, dietary fiber, vitamin B6, vitamin C, folate and copper. Avocados are also a good source of potassium.
This fruit ripens after it is harvested. An unripe fruit is tight & very firm to touch but a ripe avocado will yield to a gentle pressure when held in the palm of the hand and squeezed. The flesh is typically greenish yellow to golden yellow when ripe. The flesh will oxidize and turn brown quickly after exposure to air. To prevent this, lime or lemon juice can be added to avocados after they are peeled. Due to it’s high fat content, they are excellent for uses as spreads & dips (who does not know about guacamole? ). It is known to be used with milk shakes & ice creams too! However much I love this fruit, I have not dared to go as far experimenting with this fruit.
Mexican food is enticing, sensational to the palette, & always fondly accepted in my home. This salsa is full of fresh flavors & bursting with taste & colors. We just had this as a salad!
- 2 cups roasted corn kernels
- 2 ripe avocados, diced
- 1 small red onion, diced small
- 1 red bell pepper/capsicum
- 1 hot chili pepper de-seeded & chopped fine ( I used Serrano)
- 3 tablespoons of extra virgin olive oil + more oil to drizzle on corn & peppers
- a splash of hot sauce ( I used Tabasco)
- 1/8 cup chopped fresh cilantro
- 2 cloves of garlic, minced
- 1 tablespoon roasted ground cumin
- 1 Tsp chili powder
- fresh lime juice
- salt and pepper to taste
Note: Black bean would taste lovely in this salsa. I did not use as I did not have any..
Cut the red Bell pepper/capsicum in to half, drizzle some oil & roast it at 400 degrees till the skin is charred. Take it out, peel the skin & dice it into small pieces. Set aside.
Drizzle some oil over the corns. Sprinkle some salt & pepper & roast the corns for about 15 minutes at 400 Degree F. Let cool & cut off the kernels. Discard the cob.
Combine all the other ingredients except the avocado with the corn & bell pepper in a large bowl & toss to mix them all up.
Add the avocado just before serving. Toss to combine.
Serve at room temperature or chilled.
I made a small cup with a red bell pepper & filled it with salsa for my daughter! It was a colorful, fun cup to scoop out from .. for a equally colorful salsa. This salsa makes a great companion to fish or poultry…. or why not scoop out some with corn chips? or top it on the Tortillas… Eat it any way you want…