As we get closer and closer to strawberry season, it is fun to think about different ways to use them. Sure they are delicious just on their own, in desserts, smoothies or on salads. But what about making a savory dip out them to enjoy with your sangria outside as you relax after a long day. Doesn't that sound divine! As with all salsas or guacamole you can really customize this with your favorite flavors. You can serve with tortilla chips, pita chips or even a sweet chip like a cinnamon and sugar chip. Surprise your friends with something a little different next time you entertain.
1 cup of corn, If you can get fresh that would be great but can or frozen (thawed) is fine
1/2 cup Red Onion, diced
1 1/2 cups finely diced Strawberries
1/2 to 1 whole Jalapeno Pepper, pull the seeds out if you want less spice
1 Avocado, diced
Juice of 1 Lime
1 1/2 tsp Cumin
1 tsp Chili Powder
1/4 cup Fresh Cilantro, chopped
Salt and Pepper to taste
If you are using fresh corn you want to roast it on the grill or in the oven. If you are using the oven, preheat the oven to 400 degrees. Rub the corn with some olive oil and roast for about 15 minutes or until the corn has softened and gotten some color. If you are using frozen or canned corn you can do this on the stove top.
You are also going to want to roast your Jalapeno. You can do this on the grill, in the 400 degree oven or if you have a gas stove you can do it on the open flame. Just be very careful and don't walk away from it. Once it is charred, put under a kitchen towel for about 10 minutes, then rub the skin off and mince.
If red onion is too strong for you raw, feel free to cook it down with the corn to caramelize it a little.
Toss all of the ingredients together and adjust the seasoning to your taste.
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