Avocado And Corn Salsa Recipe

A salsa this simple lives or dies by the quality of the ingredients. Ripe avocados, luscious tomatoes, and a sweet, crunchy ear of corn. Most of my corn salsa recipes call for grilled corn. This one features the succulent crunch of raw corn to reinforce the sweetness of the fresh avocado.

Ingredients For Your Avocado And Corn Salsa

1. 1 Ripe Avocado, cut into 1/4 inch small pieces.

2. 3 Tablespoons Fresh Lime Juice.

3. 1 Large Ripe Tomato cut into very small diced up pieces.

4. 1 Large Ear Sweet Corn, shucked, silks removed, and cut off the cob.

5. 1 Small Bunch Green Onions diced up fine including tops.

6. 2 Jalapenos seeded and minced up very fine.

7. Hand full of Cilantro diced up very fine.

8. 1 Teaspoon Ground Sea Salt.

9. 1 Teaspoon Ground Black Pepper.

Instructions

Prepare all your ingredients and then mix together well in a plastic container you have a lid for. Set in the refrigerator to chill very well before you use.

Be sure to cut the top off the tomato and dice it well before adding it to the other ingredients.

You'll want to dice your small bunch of green onions up very well including the green tops. Be sure that every ingredient gets very well diced up. This is very important. Its also important to make sure your avocado is ripe. Be careful working with your jalapenos to make sure not to get any of their juices on your face or in your eyes. I wear rubber kitchen gloves when working with jalapenos and other hot peppers.

Avocado Dip

1. 1 Tablespoon Fresh Minced Garlic.

2. 2 Tablespoons Fresh Washed And Very Well Chopped Cilantro.

3. 1 Tablespoon Tarragon Vinegar.

4. 1 Teaspoon Dried Crushed Tarragon.

5. 6 Anchovy Fillets.

6. 1/4 Cup Tarragon Shallot Mustard.

7. 1 Cup Mayonnaise.

8. 2 Large Ripe Peeled Avocados Seeded And Mashed Very Well.

9. 4 Tablespoons Half And Half.

10. Ground Sea Salt And Pepper To Taste.

Instructions

Combine all the ingredients in a food processor and puree smooth. Transfer to a plastic container with lid and chill very well before serving. This is wonderful with carrot and celery sticks or chips of any kind.

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Bacon Cream Corn Casserole

INGREDIENTS

6 slices bacon, cut into 1/4 inch slices and rendered. Reserve bacon fat

1/4 sweet onion, minced

2 bags (10 ounces) frozen corn

3 tablespoons Sugar

3/4 cup half and half

2 ounces cream cheese softened

Salt and pepper to taste

DIRECTIONS

1. In a large skillet, heat bacon fat and onion. Sautee onion until translucent.

2. Combine remaining ingredients in skillet and heat through.

3. Remove about 1/4 corn mixture to a food processor and blend briefly. Add back to corn mixture.

4. Sprinkle with bacon pieces and serve hot.

Time Saving Tip

Though casseroles are among the easiest recipes to double and freeze, they do take up lots of space. If you want to save space in the freezer, line the casserole with heavy duty aluminum foil or plastic wrap leaving a generous overhang on all four sides. Add the casserole mixture, and freeze until solid. Remove the foil liner, and wrap the food, using the overhangs, or seal it in a plastic freezer bag. Label the food package, and return it to the freezer. When ready to serve, remove wrapping and return to the casserole dish to thaw in the refrigerator and then you can cook and serve. Don't forget to spray your casserole dish with vegetable cooking spray.