Roasted Corn Salsa
Recipe by: Hank Sawtelle, Chef Instructor, International Culinary School at the Art Institute of Portland
1 ear of corn, shucked
1 avocado, small dice
2 tablespoons fresh lime juice, plus more to taste
1 medium tomato, seeded, small dice
2 tablespoons small dice onion
2 hot green chilis, seeded, minced
salt to taste
1/4 cup fresh cilantro, chopped
1. Grill the corn briefly on a hot grill on all sides until blackened in spots. Let cool, and remove kernels from cob with a knife.
2. Add the first six ingredients to a bowl and mix gently to combine. Add salt to taste, and more lime juice if desired. Refrigerate until ready to serve.
3. Before serving, toss cilantro leaves with the salsa. Taste and adjust seasoning with salt as necessary. Serve with chips or as a topping for grilled fish.