| This recipe is liked by 0 person(s). |
SALSA - Charred Corn-Avocado Salsa
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Serves: 6 Charred Corn-Avocado Salsa BBQ ADDICTION - Bobby Flay | |
| 8 ears | corn |
| 1 tablespoon | kosher salt |
| 1/2 cup | creme fraiche |
| 1/4 cup | chopped fresh cilantro |
| 3 | ripe avocados, peeled, pitted and diced |
| Juice of 2 | limes |
| 1 serrano chile, grilled, unpeeled and thinly sliced | |
| 1/2 small | red onion, finely diced |
| Few dashes | hot sauce, such as Tabasco |
Preheat the grill to medium direct heat.
Pull the outer husks down the corn to the base. Strip away the silk from each ear of corn by hand. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with the salt for 1 hour.
Remove the corn from the water and shake off any excess water. Place the corn on the grill, close the cover and grill until the kernels are tender, 15 to 20 minutes, turning every 5 minutes. Let cool slightly. Remove the kernels from the ears.
Put the corn kernels, creme fraiche, cilantro, avocados, lime juice, chiles, onions and hot sauce in a medium bowl and toss gently, breaking up the avocado a bit. Season with salt and pepper.
Serve with Grilled Lobster Sandwich with Charred Corn and Avocado Salsa
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe