This recipe by Stephen Albert was the 1st place appetizer winner at the 2011 Denver Chili Fest. It’s a fabulous combination of flavors and textures and disappeared in no time!
Though the directions don’t specify, I seared the corn (cut fresh off the cob) in a dry skillet at high heat for about 5 minutes or until just starting to brown. You get a different flavor that way compared to raw corn. It’s probably very good either way. I also used hot chiles (Sandia); my suggestions is either medium hot or hot.
Avocado Jicama Salsa
Prep time
Total time
A fabulous combination of flavors and textures, 1st place winner for appetizers at the 2011 Denver Chili Fest.
Author: Stephen Albert
Recipe type: Salsa
Cuisine: Southwestern
Serves: 8
Ingredients
- 1 cup jicama, peeled and diced
- 1.5 cups avocado, peeled and diced
- 1 cup red onion, diced
- 2 cups cilantro leaves, measure then chop
- 1 cup white corn, whole kernel, preferably fresh off cob
- 1 cup black beans
- ½ cup diced Hatch green chiles (roasted and peeled)
- 1 tsp salt
- 1 large lime, juiced
Instructions
- Mix above ingredients except avocado.
- To the mixture add the diced avocado and evenly distribute.
- Let marinate a minimum of 10 minutes before serving.
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