Dinner Tonight: Asian-Inspired Corn, Avocado and Sesame Salsa

I didn’t mean to shake things up; I was just being resourceful. Here I was with a perfectly ripe avocado and not a lime to be found. When I usually face such draughts of product, I make do. But messing up the perfect duality of avocado and lime felt like a sin. I couldn’t just let that avocado sit there and turn brown on me. It’s hard enough finding ones that are ready to eat.

I did have some frozen corn. So into the depths of Google I went searching for some kind answer. I came out with this rather novel asian-inspired guacamole that replaced the acid of the limes with vinegar and added depth of flavor with toasted sesames seeds and sesame oil. It’s certainly not a replacement for the perfection that is guacamole, but it is an interesting change. If I had to change anything, I would have left the sesame seeds out—they messed with the consistency of the creamy product. I think a toasted sesame oil would be perfect. Anyway, just like the Mexican standby it was eaten very quickly.

Dinner Tonight: Asian-Inspired Corn, Avocado and Sesame Salsa

About This Recipe


  • 1-2 cups frozen corn, thawed
  • 3 teaspoons sesame oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons toasted sesame seeds
  • 3/4 teaspoon hot chili paste
  • 1 garlic clove, minced
  • 1 avocado, pitted, peeled, and diced
  • Salt and pepper


  1. 1

    Quickly cook the corn in a skillet with about a teaspoon of the sesame oil over medium heat. When it slightly blackens, pull it off the heat and let cool.

  2. 2

    Gently toss the rest of the ingredients together, adding the corn once it is cool. Season to taste with salt and pepper

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