Asian-Style Corn, Avocado, And Sesame Salsa Recipe - Cooking Index
Asian-Style Corn, Avocado, And Sesame Salsa Recipe - Cooking Index
Spoon this Asian-inspired salsa over grilled tuna, swordfish, or salmon.
Courses: Sauces| 2 x | Fresh corn - husked | |
| 3 teaspoons | Oriental sesame oil | |
| 3 tablespoons | Unseasoned rice vinegar | |
| 2 tablespoons | Green onions - chopped (large) | |
| 2 tablespoons | Toasted sesame seeds | |
| 3/4 teaspoon | Hot chili paste - see * Note | |
| = (such as sambal oelek) | ||
| 1 | Garlic clove - minced | |
| 1 | Avocado - halved, pitted, | |
| Peeled, and diced |
* Note: Available in the Asian foods section of some supermarkets.
Prepare barbecue (medium-high heat). Brush corn all over with 1 1/2 teaspoons sesame oil. Grill until corn is tender and brown in spots, turning frequently, about 10 minutes. Cool.
Cut corn kernels off cobs. Mix vinegar, green onions, sesame seeds, chili paste, garlic, and remaining 1 1/2 teaspoons oil in medium bowl. Add corn and avocado; toss gently to combine. Season salsa to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
This recipe yields about 2 1/2 cups.
Source:
Bon Appetit, August 2002
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