Cooking Index - Cooking Recipes & IdeasCorn And Avocado Salsa Recipe - Cooking Index

Corn And Avocado Salsa

This colorful salsa is perfectly paired with Poached Whole Salmon, but would be delicious with a variety of other seafoods as well. Jicama is a large, round root vegetable with mildly-flavored and very crunchy white flesh. Just peel away the brown skin, and jicama is ready to use. If you cannot find it available, radishes are a good substitute here; they will add a slightly peppery flavor to the salsa.

Type: Fish
Courses: Sauces

Recipe Ingredients

2 cups 125g / 4.4ozCorn kernels - blanched fresh,
  Or thawed frozen
1/2 cup 73g / 2.6ozDiced jicama or red radishes
1/4 cup 15g / 0.5ozThinly-sliced green onion
1   Ripe but firm avocado - peeled, pitted,
  And diced
2 tablespoons 30mlFreshly-squeezed lime juice
1 tablespoon 15mlWhite wine vinegar
2 teaspoons 10mlVegetable oil
1/2 teaspoon 2.5mlGround cumin
1 teaspoon 5mlMinced fresh oregano
  (or 1/4 tspn dried oregano)
1/8 teaspoon 0.6mlTabasco sauce - or to taste

Recipe Instructions

Combine the corn, jicama and green onion in a medium bowl. In another bowl, combine the avocado and lime juice and stir to thoroughly coat.

In a small jar with tight-fitting lid, combine the vinegar, oil, cumin, oregano and Tabasco. Shake the dressing well, pour it over the corn mixture and stir. Add the avocado mixture and stir gently. Refrigerate until 30 minutes before serving.

The salsa can be made up to 24 hours ahead; stir before serving. Goes well with "Poached Whole Salmon With Two Sauces."

This recipe yields about 3 cups.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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