August 11, 2011

Corn and Pineapple Salsa

Salsa is a great low calorie way to add a lot of flavor.  While tomatoes are great around here, I love east coast corn and wanted to try to incorporate it into a salsa.  Raw corn adds crunch and sweetness, but it could be charred over the grill.  Pineapple and avocado round out this fabulous topping for fish.

Corn and Pineapple Salsa
1 pineapple, chunked
2 ears of corn, kernels cut off
1 avocado, chunked
1/4 red onion, diced
1/2 bell pepper, diced
1 tbsp chipotle in adobo sauce
1 chipotle, minced
1 clove garlic, mince
1 tsp agave nectar
2 limes
salt and pepper

Combine all ingredients, season with salt and pepper.  Taste as you go - add more chipotle if you like it hotter.

I used it to top a salmon filet.  I seasoned both sides and then cooked on medium high for 4 minutes per side.

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