Not to brag, but I’m a bit of a salsa connoisseur. That’s what happens when you grow up in Arizona and eat salsa every day from youth until age 18—you just know what's up! Today I’m bringing my favorite summer salsa to you. Grilled Corn and Avocado Salsa is easy to make, easier to eat, and the perfect accessory for any summer pool party. It’s as if a corn and guacamole met and had a beautiful baby—no one will be disappointed!
xoxo - Gaby
Grilled Corn Salsa
1 Poblano pepper
4-5 corn on the cob
2 teaspoons olive oil
1 jalapeño, finely chopped
1/2 small red onion, finely chopped
2 tablespoons fresh chives, chopped
1-2 avocados, cut into a small dice
Juice of 1 lime
Sea salt and pepper, to taste
Heat a charcoal or gas grill to medium-high heat.
Brush the Poblano pepper and corn with olive oil. Place on the grill and let the pepper and corn cook until they have grill marks. Remove from grill and let cool.
Once cooled, chop the Poblano pepper into a small dice, and remove the corn from the cob. Transfer both into a large bowl.
To the bowl, add the jalapeño, red onion, diced avocado, chives, and lime juice. Toss together and taste. Adjust seasoning and add salt and pepper if desired.
Serve with tortilla chips.