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Bon Appétit

Asian-Style Corn, Avocado, and Sesame Salsa

4.8

(15)

Spoon this Asian-inspired salsa over grilled tuna, swordfish, or salmon.

Recipe information

  • Yield

    Makes about 2 1/2 cups

Ingredients

2 ears fresh corn, husked
3 teaspoons oriental sesame oil
3 tablespoons unseasoned rice vinegar
2 large green onions, chopped
2 tablespoons toasted sesame seeds
3/4 teaspoon hot chili paste (such as sambal oelek)*
1 garlic clove, minced
1 avocado, halved, pitted, peeled, diced

Preparation

  1. Step 1

    Prepare barbecue (medium-high heat). Brush corn all over with 1 1/2 teaspoons sesame oil. Grill until corn is tender and brown in spots, turning frequently, about 10 minutes. Cool.

    Step 2

    Cut corn kernels off cobs. Mix vinegar, green onions, sesame seeds, chili paste, garlic, and remaining 1 1/2 teaspoons oil in medium bowl. Add corn and avocado; toss gently to combine. Season salsa to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

  2. Step 3

    • Available in the Asian foods section of some supermarkets.
TagsSalsaCondimentAsianCornVegetableAvocadoScallionOnionRoot VegetableDairy FreeGluten FreeVeganVegetarianQuickEasy30 Minutes or LessMake AheadGrillingSummerBon Appétit
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