This fresh American appetizer combines charred corn kernels with diced avocado, tomato, and lemon juice. Quickly charring the corn over high heat lightly browns the outside while keeping the kernels juicy. Serve with fried corn chips or nachos as a quick brunch starter.
Char the corn kernels with the cumin in a dry skillet over high heat for 5 minutes, until lightly browned on the outside.
Dice the tomato and red onion and place them in a bowl with the charred corn.
Dice the avocado and add it to the mixture. Gently toss with the lemon juice, olive oil, and salt.
Avocado will brown if cut too early. Dice it just before serving and toss it immediately with the lemon juice.
Avokadoyu tarifte açıkça uyarıldığı gibi servisten hemen önce değil neredeyse 1 saat önceden doğradım, limon suyuna rağmen tamamen karardı ve salsa hiç iştah açıcı görünmedi.
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