Brooke Parkhurst__ is a fantastic chef, author of Belle in the Big Apple, author of daily online food column Full Plate for the New York Daily News, and host of the ABC digital food series, Eat & Greet. She teaches couples cooking classes alongside her husband, Chef James Briscione, at the Institute of Culinary Education.
Brooke and her husband recently launched their company, Just Married & Cooking, which stages hands-on cooking events and dinners in Manhattan, the Hamptons in Long Island, New York, Florida, and California. "For me, my chef husband and our 4-year-old daughter, spring and summer are all about local produce and the farmer's market!" she says. "Last week at the beach, we created this impromptu appetizer with the brightest and best from our veggie and fruit stash."
She shared this delicious recipe with us–made better with fresh produce! Enjoy!
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__Corn Avocado Basil Salsa
__3 ears corn, grilled or roasted
1 avocado, seed removed, chopped
1 medium tomato, seeded & ribbed, chopped
1 tablespoon (packed) chopped basil
Zest of half a lime
Juice of half a lime
1/4 teaspoon Basque pepper powder or cayenne pepper or red chili flakes
Kosher salt & freshly ground pepper
Extra virgin olive oil
Directions:
Lightly drizzle corn with olive oil. Rub and season well with salt and pepper. Place corn on a hot grill or on a baking sheet and then under the oven's broiler. Turn frequently. Remove once kernels appear golden brown and toasted. Once the corn is cool enough to handle, shave the kernels off the cob with a sharp chef's knife.
In a large bowl, combine all ingredients. Season with salt and pepper to taste.
Serve immediately, either as an appetizer, with tortilla or baked pita chips, or on top of grilled fish.
*Chef's tip: "The smoky, sweet grilled corn is the perfect complement to creamy avocado and bright lime juice. While we enjoyed this with pita chips as an app before our beachside BBQ, it would also be a delicious topper for grilled white fish like snapper or mahi."
Image vía Brooke Parkhurst
