It’s a side, it’s a salad—it’s a super healthy, celebrate summer salsa to soar above the same-ole same-ole. Delish on grilled fish, chicken or mounded onto savory steak fajitas, this colorful, corny mélange adds a bit of swank on the side.
Smokey, golden corn on the cob is grilled until just slightly charred and crisp, along with gorgeously blackened sweet red peppers. Creamy chunks of jade avocado, fresh basil and a splash of red wine vinegar make this healthful salsa irresistible. Our vegan and veggie pals will enjoy with spicy black beans and rice, atop a baked sweet potato—or straight from the bowl.
Be the life of your own party and make it ahead. Grill the corn and peppers the morning of your soiree, then (as you sip a chilled something fabulous) toss it all together, adding the avocado and fresh basil just before serving.
Grilled Corn, Avocado and Sweet Red Pepper Salsa
Serves 4 to 6
3 ears corn, shucked and rinsed
2 red bell peppers, seeded and cut into lengthwise quarters
5 tablespoons extra-virgin olive oil, divided
Coarse salt and cracked black pepper, to taste
1 large ripe avocado, peeled and diced
10 to 12 fresh basil leaves, torn
2 tablespoons red wine vinegar
Prepare the grill.
Brush the corn and peppers with 3 tablespoons of olive oil, seasoning with salt and pepper. Place the corn and peppers directly on the grill over medium-high heat, turning occasionally until nicely charred and tender, about 10 to 15 minutes. Remove from grill and cool.
With a sharp knife, remove the kernels from the cob and place in a bowl. Dice the peppers and combine with the corn. Add the avocado and basil, seasoning to taste with salt and pepper. Drizzle in remaining olive oil and vinegar, tossing gently.