From time to time I buy corn on the cob. Something about it always reminds me of summer grilling. Sadly, it also reminds me about how I don’t have a grill…or a patio…so maybe corn is more of a nostalgic and depressing vegetable than I thought! But really, when you look at the yellow glow of corn, you can’t help but be happy to eat it. Luckily I can still enjoy the goodness of corn sans the grill with the most versatile salsa I’ve ever eaten. In honor of Meal Share Monday I thought I’d pass on this corn, avocado and tomato salsa recipe to all of you who are looking for a fresh, summer-inspired dish!
The amazing grain has a debatable reputation as far as nutrition benefits go because the veg is often considered a starch, but corn is an excellent source of dietary fiber, vitamin C, thiamin and folate as well as being low in fat and cholesterol. Plus, the “plain” veggie staple has well-documented antioxidant benefits because of being rich in phytonutrients. A winner vegetable in my eyes.
In case the words versatile, nutrient-rich and summertime veg didn’t have your running to the store to grab corn on the cob. Maybe pictures of my new favorite easy and healthy salsa will.
Corn, Avocado and Tomato Salsa with Red Wine Vinaigrette
*Note: It is just my husband and I most nights so 1 cob and avocado was plenty for us. Adjust accordingly.
1 ear of corn, husks removed, kernels removed (if you have a grill I’ll be jealous of the smoky flavor your mix will have!)
1 avocado, diced
1 cup cherry tomatoes
¾ cup cucumber, diced (zucchini or squash would work for a great addition or replacement)
¼ cup red onion, diced
1 t garlic powder
2 T of olive oil
2 T of red wine vinegar
1 T fresh cilantro, minced
A few grinds of salt and paper
Not only is this one chip (and husband) approved, my protein of choice loved it. I am a big fan of mixing ingredients together and adding “sauces” on top of my food so this was an instant winner on top of my George Forman grilled chicken. (I’ve got a little grill magic to be had still!) I know it would be a hit on top of a mild, white fish as well.
What I love about this salsa mix is that it is much more a chips and dip food. Beyond using it as a topping, the corn, avocado and tomato salsa would be delicious on its own or as an addition in you salads, tremendous mixed into guacamole or a welcome oomph to an orzo or pasta dish. You can add beans into the mix, swap out the cucumber for zucchini or trade the red wine vinegar for balsamic vinegar. You can play with the spices making it a bit hotter with red pepper flakes and cumin or change it to Italian flair by using parsley instead of cilantro. The addition of cheese is a no-brainer! I love a “base” salsa that feels like you are having a new dining experience every time you eat it, don’t you?
Do you have a base mix that you adapt from meal to meal? Share your recipes and ideas in the comments section below.