Strawberry Salsa with Roasted Corn & Avocado

07/01/2013

Ingredients

tortilla soup

1 ear of Corn, husked & cut kernels from cob (about 1 cup of kernels)
3/4 cup diced Red Onion
1 1/2 cups finely diced Strawberries
1/2 to 1 whole Jalapeño Pepper (depending on spice level)
Olive Oil
1 diced Avocado
1 Lemon juiced
Season to taste with: Chili Powder, Black Pepper, Garlic Powder and Salt
Feta Cheese or Goat Cheese for topping (optional)

Directions

1. Adjust rack to the middle of your oven. Pre-heat oven to 400º.

2. Toss corn, onion and jalapeño (keep pepper whole for roasting) in a little bit of olive oil. Arrange corn kernels, red onion and jalapeño on baking sheet in a single layer. Bake for about 10-12 minutes until kernels, onion & jalapeño are a bit browned and fragrant.

3. Turn heat to low broil and roast for 2-3 minutes longer until you have a bit more char, be careful not to burn the mixture. Take out of oven and let cool to room temperature.

4. Dice the jalapeño into tiny pieces. Gently toss corn, onions, strawberries and avocado with the above spices. Add jalapeno to taste. Start with a small amount, you can always add more later. Optional, top with feta or goat cheese.