I really had trouble taking credit for this addictive dish because the produce is so naturally sweet, I didn’t need to add much (only in the summertime!).
- Cooking and Prep: 20 m
- Serves: 4
Summer Pico de Gallo
Prepare the Nachos
Microwave corn in the husk only for seven to eight minutes. Let cool, open husk, and slice kernels off the cob.
In a bowl, combine tomatoes, corn, red onion, jalapeno, lime, red wine vinegar, salt, and pepper. Mix to combine.
In a blender, combine avocado, mayonnaise, cilantro, lime, and salt. Blend to combine.
To assemble, plate chips. If plating in advance, serve salad in a bowl in the center of the platter. If serving immediately, spoon salad over chips. Drizzle with avocado cream.
We also added a handful of crumbled feta cheese for a fun dairy version.
Make it a complete meal! Serve this alongside chili and use the chips to scoop up the meat, veggies, and avocado for some amazing bites.
Photo by Esti Photography