It’s been a minute since I’ve posted a recipe hasn’t it? I recently made this delicious Avocado and Grilled Corn Salsa and I’ve been eating it with pretty much anything. I thought about filming this recipe but, unfortunately Youtube’s crazy changes discouraged me from wanting to put in the work to make and edit a video. Anyway, there’s a weird misconception that bloggers are always eating, although that’s slightly true, it is a false statement. I’ve been I’ll say exploring the city through food for the past 4 years, oh man I totally missed my blogaversary(*schedules a solo date to celebrate).
I have a post coming soon on “How to Detox as a Food Blogger,” y’all will have to look out for it soon. My involvements in the food and beverage world have sparked my curiosity and passion for cooking. The interesting thing is that I never used to like being in the kitchen(ask my mother), guess I was more of a tomboy back in my younger years…lol…But now, I love trying new recipes and creating my own versions. I made this quick and easy Avocado and Grilled Corn Salsa for those days when I don’t feel like eating anything heavy or hard for my digestive system to process(my digestive system is a story for another day).
I enjoyed it over my pan seared chicken, but it also tastes great with chips, on top of a salad or with tacos. The options are pretty much endless, that’s what I loved about it. Hope you enjoy!
Avocado and Grilled Corn Salsa Recipe
This avocado and grilled corn salsa goes with pretty much anything, if you make enough you can enjoy it with chips, on top of your tacos or over chicken or fish. The options are endless.
After husking the corn and pulling of the threads, add the corn to a large pot of water. Let cook for 5-10 minutes or until the waters build and the corn is fulled cooked. Once the corn is ready, remove from water and let cool for a couple of minutes.
In the meantime; cut your onion,cherry tomatoes into tiny cubed pieces, and add them to a bowl.
Heat a cask iron over medium-high, once fully warmed place the corn on the cast iron and let sear, turning to get the coating on all sides. (For an easier process, add a tiny bit of olive oil to the pan). Once ready, transfer to a plate and let cool.
Remove the corn from the cob(use this technique), add the corn into the bowl with the remaining ingredients.
Cut the avocado in half and remove the pit. Peel the avocado and begin slicing the avocado into small cubes. Add the avocado the the bowl with rest of the ingredients. Once done, add the juice of lemon/lime and sprinkle and little bit of salt & pepper. Gently mix everything together and put the bowl to the fridge.
Pan Seared Chicken Breasts
Clean and pat the chicken dry, add them to a bowl. Sprinkle with a little bit of chili flakes and salt(I don't measure).
Add a olive oil or butter to your skillet over medium-heat. Add the chicken and seared 5-7 minutes on each side. Remove from heat and place on plate.
Top the plated chicken breast with the avocado and grilled corn salsa, garnish with a lemon slice. Bon Appetit!