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