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Roasted Corn & Peach Guac-Salsa

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Conversation with Aaron this afternoon via text…

me: How do you feel about stopping on your way home for a couple limes, a bag of chips, and some corona or pacifico?

Aaron: I feel fantastic about it.

me: hehe, perfect

because…. I wanted to make salsa to go with burritos tonight for dinner.  BUT, you can’t have salsa without chips!  duh!  Especially on Cinco de Mayo!  (hence the addition of mexican beer also!)

Then, as I was putting this recipe together I kept going back and forth… is it a salsa or a guacamole?  I was leaning toward guac, because it has two avocados and only one giant tomato.  BUT… the addition of corn and peaches made it feel more like a salsa…

Hence… guac-salsa.  Win-win… best of both worlds… yummy in my tummy… you get the idea…

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Here’s what got chopped and thrown into the mixing bowl: 3 ears of roasted corn, 1 giant tomato, 2 ripe peaches, 2 ripe avocados, half a bunch of cilantro, 1 big jalapeno, juice of 1 lime and 1 lemon, and a couple pinches of sea salt.

I added the salt and jalapeno last, after I pulled aside a little bowl full for Abbi.  Also, you could totally lessen the amount of cilantro, or eliminate it if you are one of those poor unfortunate souls who doesn’t like it (<– bonus points if you just thought of a Disney movie).  I think the flavors in here are light and summer-y and delicious even without the cilantro, although it’s a must-have in this house!

Happy Cinco de Mayo!


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