There is something in this “salsa” that makes each of the three of us very happy: corn for FHE, cucumber for Rice Kernel, and avocado for me. Blended together with a touch of salt, pepper, cilantro and carmelized onions, it is perfection on a summer day. Scrumptious simply with some chips (or rice, if you’re FHE), it is a refreshing accompaniment to fish, chicken, or a beautiful piece of steak off the grill.
Corn, Avocado, and Cucumber Salsa
Ingredients
1/2 cup frozen or fresh corn
1 avocado
1 small onion, diced
1 medium/large cucumber
2-3 tbsp cilantro, chopped finely
Salt and freshly ground pepper to taste
Directions
- Place 1-2 tsp olive oil in a saute pan set over medium heat. Cook onions for 5-7 minutes, stirring occasionally, until onions are softened. (Alternately, you could use a raw red onion, chopped finely, if you don’t want to use the stove at all.)
- Stir together remaining ingredients. Add onions once slightly cooled.
- Season with salt and pepper.
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