A few months ago I went through a blue corn chip phase. I self-imposed a little rehab—otherwise known as winter here in Pittsburgh—to break the habit.
That chip phase was made worse by ripe avocados turned into fresh guacamole.
Avocados get expensive here in winter, so I stopped buying them and the obsession faded.
I’m not usually a chips-and-salsa person, unless we’re at a Mexican restaurant with house-made chips and I’ve had a few margaritas.
I had a half-full bag of blue corn chips that were probably a touch stale. True to frugal instincts, I didn’t toss them and instead made a bright dip to go with them.
No, these chips weren’t six years expired like the worst-case scenarios I joke about—but they were still perfectly fine.
I love corn. Especially sweet corn.
If corn were the only vegetable, I’d still be very happy eating vegetables.
Speaking of vegetables, I tried a few yesterday. Between slices of wheat bread and goat cheese, I bit into some roasted sweet peppers.
They were… okay. I liked them enough, but it’s a new relationship and I’m not ready to commit.
See the pattern? Any vegetable I embrace has to be sweet.
This salsa leans sweet from the corn, with a crisp tang from red onion to balance it.
Sweet Corn and Avocado Salsa
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Ingredients
- 1 cup sweet, yellow corn
- 1/2 avocado, chopped
- 1/4 red onion, chopped
- 1/4 plum tomato, chopped
- 1 teaspoon chopped cilantro
- spritz of fresh lemon juice
- salt & pepper to taste
Instructions
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Toss all ingredients together and season with salt, pepper, and a squeeze of lemon.
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Serve with tortilla or pita chips.
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I appreciate you so much!
This salsa is dangerously addictive. My blue corn chip habit is back, and with avocados coming into season, it’s likely to return with a vengeance. Someone please stop me.