Avocado and Roasted Corn Salsa


IMG_7626 How was your Fourth of July?! Mine was very well spent in Watercolor, Florida with my boyfriend Alex, whose birthday on Saturday added an even greater reason to celebrate every moment of the long weekend. We spent too many hours on the beach (resulting in lobster-like sunburns), ate delicious seafood meals at Cafe Thirty-A and Great Southern, and cooled off with summer cocktails and brews at the numerous Seaside hang out spots. I was clearly spoiled in great company, and I'm already longing for the next reunion.

Saturday, while drinking an ice-cold margarita (on the rocks) on the Bud & Alley's balcony, I longed for a a light appetizer with hints of Mexican flavor and reflections of the latest farmers market gems. The yellow heirloom tomato and white corn called my name from the beach house kitchen counter; and soon enough, a "salsa" was born. Only five ingredients (including the always-necessary avocado) are required to make a festive, colorful dip that can be spooned onto Stacy's pita chips or enjoyed simply naked. Heck, you can even add some spring mix and call it a summer salad. Whatever you make of it, I hope you enjoy! Have a great week, y'all.


Makes 2 servings

1 avocado, sliced and cubed 2 yellow tomatoes, sliced and cubed 1 ear of corn kernels 1 tablespoon butter 2 tablespoons feta, crumbled 1/2 lemon juice Salt and pepper

1. In a small saucepan, heat butter over medium-high heat. Add corn and roast until bright yellow and slightly charred, about 4 minutes. Remove from heat to cool.

2. Meanwhile, add avocado and tomatoes to a small bowl. Squeeze lemon juice over avocado to keep green and bright. Add corn to bowl. Sprinkle with feta, salt and pepper. Serve with tortilla chips for a great party app!