Friday, August 12, 2011

Garden Guac (and salsa!)

I'd like to say I eat seasonally. Generally, I do. Except when it comes to avocados.

All year. Er're year.

So, you should definitely be surprised to know that I haven't bought an avocado all summer (welllllll...more or less). Until last week when I decided to make salsa with tomatoes from the garden. Our good friend, Mikey, thought I should try this guacamole recipe he had, to complement the salsa, so he offered to get us some avocados.

I'm not stupid. I never turn down an avocado.

It also just so happened that I had fresh Ohio corn which the recipe called for (seriously, if you don't live in Ohio, make a trip...just for the corn). 

It also happened to be a summery, relaxing Sunday and I had ample time to fire up the grill have Brandon fire up the grill. Sounds like a recipe for gloriousness if you ask me!

Charred Corn Guac
adapted from Bobby Flay’s Bold Flavors

Prep time: 15 minutes (most of it soaking the corn)
Cook Grill time: 20-30 minutes

  • 2-3 ear fresh Ohio corn (!!)
  • salt + pepper to taste
  • 4 tbsp olive oil
  • 3 avocados, diced
  • 2 jalapeno peppers, diced
  • 1 small onion, diced
  • juice of 1 lime
  • ½ cup cilantro, chopped
  • ½ medium sized lemon boy tomato, diced

  1. Husk corn and soak in a bowl with salted water for 10 minutes.
  2. Grill the corn for 15-20 minutes, turning every 5 minutes until the kernels are tender.
  3. Brush the ears with 2 tbsp olive oil and season with salt and pepper and continue grilling until they are golden brown.
  4. Shuck corn and combine with all other ingredients.

And just in case you are hosting a party and want to make sure you have enough chips and dip to go around. Here is the garden fresh salsa I made.

For the record, we weren't hosting a party. Salsa + guac was just for us!

Summer Tomato Salsa
adapted from The Joy of Cooking

prep time: 10 minutes
cook time: 0 minutes (assuming your corn has already been cooked)

  • 5 big boy and lemon boy tomatoes
  • 1 medium white onion
  • 2 jalapenos peppers
  • 1 habanero pepper
  • 1 large garlic clove, diced
  • 1 ear of grilled corn
  • 1-2 tbsp lime juice
  • ¼ cup cilantro
  • 2 tsp ground cumin

  1. Chop tomatoes and onions and mix them in a medium sized mixing bowl.
  2. Dice peppers and garlic and add to mixing bowl.
  3. Shuck corn and add to bowl.
  4. Chop and add cilantro. Add the lime juice and cumin and mix everything together. Let set (preferably overnight) to let the flavors marry.

What is your favorite dish to make with fresh from the garden veggies?


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