Ingredients
5 ears of yellow corn, husks removed
2 tbsp. extra-virgin olive oil
Kosher salt
1 ripe avocado, chopped
1 c. quartered grape tomatoes
1/2 red onion, finely chopped
2 tbsp. sliced basil
1/4 c. extra-virgin olive oil
1/3 c. lime juice
1 clove garlic, minced
1 tsp. crushed red pepper flakes
Kosher salt
Preparation
Step 1Brush corn with oil and season with salt. Grill for 8 minutes, or until the kernels begin to char. Let cool slightly, then slice the kernels off the corn with a knife. Step 2In a large bowl combine corn, avocado, tomatoes, onion and basil.Step 3In a medium bowl, combine oil, lime, garlic, and red pepper flakes. Season with salt and whisk until smooth. Pour mixture over the salsa and stir until ingredients are fully coated. Step 4Serve with tortilla chips.
Can I make this salsa in advance? Yes! You can make this salsa up to 3 days in advance—just hold off on the basil and avocado until you’re ready to serve. Store in an airtight in your fridge to keep it fresh. Have you made this yet? Let us know how it went in the comments below!
