Avocado & Grilled Corn Salsa

Well, here it is:  Summer Vacation!

School got out on Thursday and it's full steam ahead with the Summer-time work and play.  This means that weeding the Front Flowerbeds and putting out pre-emergent and snail bait finally got done yesterday--now that I have two strong, healthy young backs to do the grunt work.

Oh, don't worry, I was out there, too.  I did the hoeing and they did the down-on-hands-and-knees work.  Then they mowed the yard for me.

Now those strong young backs are out in the field with Daddy and the Little Ones are napping.
Ahhh....  a piece of peace and quiet!

That means I can sit down and do several blog posts all at once.

No fears, I won't post them ALL today.  I'll just schedule them to post every few days.  So if your inbox gets bombarded with emails at 2:37 am, you'll know why.  And you'll know that I'm peacefully snoozing away while my computer does the posting work.

The first post will be

Avocado & Grilled Corn Salsa

I first tasted this at my sister-in-laws a few years back.  I think it was on the Fourth of July.  I never did get her recipe, so I've come up with my own variation.  I'm just going to list what I put in mine and you can adjust to your taste.  My amounts made about two cups.  I fixed it for Sunday Dinner and served it over some Mahi-Mahi I seasoned with Salt, Black Pepper, Cumin and Chipotle Chile Powder and baked in the oven.

For about 2 cups of Salsa I used:

1  Avocado

1/2  Cup  Grilled Corn--approximately  I used frozen Grilled Corn from Trader Joe's--just threw in what looked right.  I did not thaw it.

1/4  diced  Jalapeno

1  diced  Tomato

Juice from  1/2 of a  Lime

Salt & Pepper

Cilantro -- which is not pictured, because I used it all on Sunday and didn't have enough when I made this for my leftovers on Monday...

Mix all together and serve over Fresh Fish or with Tortilla Chips.  So yummy!