In my post last week about Ropa Vieja Shredded Beef, I showed it served in a soft tortilla with fresh grilled corn salsa. Since then I've been asked for the salsa recipe. Truth is, I seldom make it exactly the same way twice and I didn't have a recipe written down. So, I made a batch yesterday and measured as I went along. A recipe is born.

This is basically a jazzed up Pico de Gallo salsa. In fact, that's exactly what it is--with grilled corn and avocado added. Sometimes I also add black beans. Sometimes I add mango instead of corn. But, this recipe is the way I usually make it. The grilled corn adds some sweetness along with smokiness from the grilling. 

There are many variations on Pico de Gallo, but the most basic, traditional recipe has tomatoes, onions, chiles, cilantro and lime juice. From there you can take it in lots of directions. The literal translation of Pico de Gallo is "rooster's beak"--a strange name for a bowl of fresh salsa, if you ask me. The common explanation of the name is that it was originally eaten with the thumb and forefinger, and retrieving and eating it resembles the actions of a pecking rooster. (source) Okay, if you say so; sounds kind of far-fetched to me.

This salsa is 100% good for you. It's loaded with nutritious ingredients. I sometimes put a scoop of this on a bed of lettuce and make a lunch out of it. So good.

Weight Watchers PointsPlus: 1 point per half cup serving without beans; 2 points with beans

Step-by-step photos for making
Avocado & Grilled Corn Pico de Gallo

Step 1. Assemble the ingredients: grilled corn, plum tomatoes, jalapeno, avocado, lime, red onion, cilantro, salt, pepper, cumin

• About the tomatoes: I prefer plum (Roma) tomatoes in salsa, because they are firmer, drier, and have fewer seeds than other tomatoes. You can substitute other tomatoes, but I recommend seeding them and squeezing out as much juice as possible. Otherwise your salsa will be too runny.
• About the jalapenos: Wear plastic gloves when you handle these! Remove the seeds and membrane's before dicing them. Or, if you like more heat in your salsa (like me), leave part or all of the seeds & membranes in.
• About the avocados: Choose avocados that are ripe but still firm. If they're too ripe and soft, they won't hold up as well in the salsa.
• How to grill corn: Brush cob lightly with olive oil, sprinkle with salt and pepper, and grill over medium high heat, approx. 10 minutes, turning until cooked on all sides and some grill marks are present. When I grill corn to have with a meal, I intentionally grill an extra cob or two to have ready to use in this salsa. You can freeze the grilled corn, on or off the cob, if you won't be using it right away.

Step 2. Cut the kernels off a grilled cob of corn.

Step 3. Squeeze the juice from the lime. I use one of these juicers.

Step 4. Chop the remaining ingredients.

Step 5. Combine everything in a bowl and give it a stir. The lime juice adds flavor and also keeps the avocados from turning dark. Refrigerate until ready to serve. 

Eat it today or tomorrow. This is best eaten at its freshest within an hour. It's still good the next day, although it's texture will soften. Liquids will gradually be released from the ingredients and will start collecting in the bottom of the bowl. Use a slotted spoon to transfer the salsa to another bowl or jar for keeping in the fridge; discard the liquid. It will stay fresher if it doesn't sit in the liquid.

Of course, it's great with tortilla chips. Yum!

It's also delicious on tacos, nachos, fajitas, salads, baked potatoes, and bowls of chili. Try it spooned over grilled chicken, fish, or steak--totally delicious! Here it is with Ropa Vieja Shredded Beef Tacos from an earlier post.

Click to view Ropa Vieja Shredded Beef recipe

I also like it with some cottage cheese mixed in. Seriously. I know this may sound like an unusual combo, but it's delicious. My sister, Nelda, and I grew up snacking on cottage cheese mixed with salsa--it was our favorite dip. And, it's healthy!

Happy eating. ¡OLE!

Make it a yummy day!

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Avocado and Grilled Corn Pico de Gallo

By Monica              Servings: makes 3-1/2 cups

Ingredients

• grilled corn kernels cut from one corn cob (3/4 cup)*
• 3 plum (Roma) tomatoes, chopped (1-3/4 to 2 cups)
• 1/4 cup diced red onion
• 1 jalapeno, seeded, membrane removed, & minced (2 tablespoons)
• 1 small avocado (ripe, but still firm), chopped (2/3 cup)
• 1/2 cup loosely packed cilantro leaves, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/8 teaspoon cumin
• 2 tablespoons fresh lime juice
• 1/2 to 1 cup rinsed and drained black beans (optional)

Directions

Combine ingredients in medium bowl and toss until mixed. Refrigerate until served. Best if served within an hour. It may be eaten the next day, but it will loose some texture and release juices; drain off juices to extend freshness.

VARIATIONS: Add or substitute chopped mangoes, radishes, sweet bell peppers, roasted chiles, or cottage cheese.

SERVING SUGGESTIONS: on tacos, nachos, fajitas, salads, baked potatoes, and bowls of chili. Spooned over grilled chicken, fish, or steak.

WEIGHT WATCHERS POINTS PLUS: 1 point per 1/2 cup serving without beans; 2 points with beans

*To grill corn, brush cob lightly with olive oil, sprinkle with salt and pepper, and grill over medium high heat, approx. 10 minutes, turning until cooked on all sides and some grill marks are present.

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