2 whole corn, husked
1 cup tricolor tomatoes, halved
1 avocado, small dice
1/2 red onion, small dice
1 lime, zest and juiced
1/4 cup extra virgin olive oil
2 tablespoons chipotle chili powder
2 tablespoons cilantro, torn
1/2 cup grated Manchego cheese
Kosher salt and freshly ground black pepper
For Tortilla Chips
6 corn tortillas
Canola oil, for frying (optional)
Husk the corn and clean in cold water. Place the corn in the bottom of a picnic cooler. Pour the boiling water over the corn (enough to cover the corn). Close the lid and let set for 30 minutes. This will keep the corn warm for about 2 hours.
Remove the corn from the cooler. In a large bowl, remove the corn kernels from the cob using a sharp knife. With the back of the knife (unsharp side), scrape against the cob to extract the natural juices from the corn's cob. Mix in the tomatoes, avocado, red onion, lime zest and juice, extra virgin olive oil, chili powder, cilantro, and cheese. Season to taste with salt and pepper.
For the Tortilla Chips: Heat 2 tablespoons canola oil in a large skillet over medium-high heat. Fry the tortillas on each side until brown, about 3 minutes on each side. Slice each tortillas into triangular pieces.
- Choosing corn can be very tricky, but the keys to finding great tasting corn are simple. Make sure the husks are tightly wrapped around the corn. Make sure that the tassels are brown and slightly sticky to touch- not dry or black. This means that the corn is fresh. Also, feel around the corn to ensure that the kernels are plump and evenly distributed.
- If you don't have a cooler, you could easily boil the corn in water or even roast in the oven with olive oil and salt.
- Red onion is quite a necessary ingredient in salsa, in my opinion. However, if you don't want to use a red onion, I recommend using a shallot, green onion, or chives. To remove some of the strong onion flavor, soak onions in cold water for 20-30 minutes and drain well.
- You don't have to use Manchego cheese, a Cojita or other spanish cheese can work too!
- Last but not least, you don't need to make your own tortilla chips. Grocery stores these days carry many different varieties of corn tortilla chips. I love Blue Corn tortilla chips!