I am having a major avocado moment right now.  Lately every avocado I cut into is perfectly ripe and delicious and I just can’t stop putting them in everything!  However, my favorite use for them has been this Avocado-Corn Salsa recipe from the cookbook that Aaron brought me back from his shoot at Miraval.  It is so tasty!  I originally made it with blue corn crab cakes– talk about delicious!– but last night I added it to halibut tacos and it was perfect!  Not in the mood for a full meal?  It is just as good with nothing but a chip!

RECIPE:

1/4 tsp. Canola oil

1/4 c. fresh or frozen corn kernals

3/4 c. avocado, chopped

1 Tbsp. red onion, minced

2 tsp. fresh lime juice

1 tsp. cilantro, minced

pinch of kosher salt

pinch of fresh black pepper

HEAT the oil over medium heat in a small skillet. Add the corn and cook, stirring until golden brown about 2 minutes.  Spread the corn on a clean plate to cool.  COMBINE the remaining ingredients and cooled corn in a small bowl and mix well. Voila!  Serve immediately!

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