Thursday, July 31, 2014

Pineapple Corn & Avocado Relish

As promised I will let you in on my Tequila and Lime Grilled Shrimp taco from the other night. I just love me some tacos! This relish I created was simple and delicious. It paired perfectly with a dollop of sour cream, a tortilla and the grilled shrimp. It was really a perfect healthy summer meal- that I will be eating again as leftovers for lunch today. Gotta love leftovers!! 

Pineapple Corn and Avocado Relish

1 1/2 cups pineapple, diced small
2 tbs cilantro, minced

Juice of 1/2 lime
2 avocados, seeded and flesh diced small
Corn, cut off of 2 ears of cooked corn*

1/4 tsp of salt
Few cracks of pepper
Few drops of hot sauce (optional

Large mixing bowl
Mixing spoon 
Cutting board 
Chopping knife
Measuring cups/spoons 

I first added the avocado to the bowl and added the lime juice to slow down the browning process. Then I added the rest of the ingredients to the mixing bowl and mixed gently. This will keep in the fridge for a few days. 

*To quickly cook the corn on the cob. I microwave each cob for 3 minutes- still in their husks and once microwaved I cut the bottom end off and push the corn out of the husk. Microwaving helps eliminate all the messiness of the corn silk. It's just an easy and quick way to cook corn. But cook the corn however you feel comfortable! 

This relish would be great with grilled chicken, fish, pork chops, as a salad topper- it's very versatile and healthy! You can't go wrong with that. Xo

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