The bright colors of Southwestern cuisine are exactly in order for this spring. The warm weather is calling us outdoors, and gatherings such as family barbeques are becoming more commonplace again.
When we grill food, it layers on a smoky flavor that is good not only infused into meat, but also with an array of vegetables and fruits.
One of my family’s most cherished and used recipes from my cookbook, “The Whole Enchilada,” is for Grilled Avocado Salsa. Haas avocados already process a slight smokiness that is only intensified by placing the cut halves onto a hot grill for a couple of minutes. And sweet corn achieves a whole new level of flavor when it gets a few grill marks.
If you aren’t set up to grill outdoors, simply char the avocado and corn on a grill pan over your stovetop. Just don’t miss out on trying it. I love to serve it with steamed rice and grilled chicken when I’m not using it as dip for freshly made tortilla chips. It would be a super idea to make for Cinco de Mayo, and what mom wouldn’t love it for Mother’s Day in a couple of weeks? Enjoy food made fresh!
Grilled Avocado Salsa
3 medium Haas avocados, cut into halves, pits removed and skins intact
3 ears fresh corn
½ medium-size red onion, diced
1 cup small grape tomatoes, cut into halves
5 tablespoons olive oil, divided
2 tablespoons rice vinegar or freshly squeezed lime juice
1½ teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon salt ¼ teaspoon ground black pepper
¼ teaspoon ground black pepper
Prepare outdoor grill or preheat grill pan over medium-high heat on stovetop.
Place 2 tablespoons of olive oil in a small dish. Brush cut side of the avocados with oil. Remove husks and silks from corn, cleaning well, and brush with oil.
Place corn onto grill or grill pan to char for a few minutes on all sides; total time will be 10 to 15 minutes. Set corn aside to cool. Place avocado halves on grill or grill pan, cut side down, just long enough to form grill lines, 1 to 2 minutes.
Score avocado halves into cubes with a sharp knife, not cutting through the skins. Scoop out cubes with a spoon and place into a mixing bowl. Cut corn kernels from cobs and place in the bowl with the avocado cubes. Fold in grape tomato halves and diced onion.
In a separate bowl whisk together remaining 3 tablespoons of olive oil, vinegar or lime juice, with chili powder, cumin, salt, and black pepper. Drizzle over avocado mixture and gently fold to coat.
Scoop salsa into a serving dish and serve immediately. This salsa can be refrigerated for up to a day or so, but squeeze a couple of teaspoons of lime juice over the top to preserve the color of the avocados, and cover tightly with plastic wrap.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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