Ingredients
-
1
-
1
-
1
-
1
-
2
-
1/2
-
1/2 - 1
-
1
-
1
-
-
-
-
-
-
Directions
Avocado, Toasted Corn and Chipotle Salsa, Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman , Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman
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Steps
|
1
Done
|
Remove the Husks and Silk from the Corn. Using a Large, Sharp Knife, Carefully Cut the Ear in Half Crosswise. One at a Time, Stand the Halves, Flat End Down, on a Cutting Board and Cut the Kernels from the Cob. |
|
2
Done
|
in a Large Frying Pan Over Medium Heat, Warm the Olive Oil. Add the Corn Kernels and Saut Until the Kernels Are Golden Brown, About 10 Minutes. Transfer to a Bowl and Let Cool. |
|
3
Done
|
Halve, Pit and Peel the Avocados, Then Cut Them Into 1/2-Inch Dice. Add Them to the Bowl With the Corn Kernels, Add the Tomato, Green Onions and Cilantro, and Toss to Mix. in a Small Bowl, Whisk Together 1/2 Teaspoons of the Chipotle, the Cumin and Vinegar and Pour Over the Corn Mixture. Toss Gently and Season With Salt and Additional Chipotle, If Desired. |
|
4
Done
|
Serve the Salsa Immediately or Cover and Refrigerate Up to Several Hours. Bring to Room Temperature Before Serving. Transfer to a Serving Bowl and Arrange the Tortilla Chips Alongside. |
