Besides being great with chips, this avocado and corn salsa has countless other uses. You can serve it with grilled shrimp or fish, pile it in endive leaves or hollowed-out tomatoes, top hot dogs and burgers with it, or toss into torn butter lettuce for an instant salad.
- 2 ears corn, husked
- 2 ripe avocados, peeled, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 clove garlic, minced
- ½ red onion, minced
- 2 jalapeños, seeded, deveined and minced
- ¼ cup extra-virgin olive oil
- ¼ cup fresh-squeezed lime juice
- ¼ cup chopped fresh basil
- Salt, to taste
- Black pepper, to taste
Bring pot of salted water to boil and add corn. Cook corn for 3 minutes. Rinse under cold water. Dry cobs and cut kernels into bowl. Add remaining ingredients, and combine thoroughly. Add salt and pepper, to taste.
This wine’s nose of buttered popcorn makes it a no-brainer with avocado and corn, but its rich fruit and sweet spice also bring out the salsa’s red pepper and basil. Cream and honey are balanced with a limey acidity, which acts like an additional dressing to this salad-like salsa.