A1 Avocado Corn Salsa Food

AVOCADO CORN SALSA

Steps:

• Mix all ingredients together.
• Chill for 30 minutes.

FRESH CORN & AVOCADO SALSA

Steps:

• Combine all ingredients except chips.
• Serve with chips.

A.1., AVOCADO & CORN SALSA

Steps:

• Combine all ingredients except steak sauce, vinegar and oil in large bowl.
• Whisk remaining ingredients until blended. Add to vegetable mixture; mix lightly.

AVOCADO CORN SALSA

Steps:

• In a large bowl, mix corn, olives, red bell pepper and onion.
• In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
• Stir avocados into the mixture before serving.

SMOKY CORN & AVOCADO SALSA

Steps:

• Get the barbecue ready and wait until the coals are glowing white. Meanwhile, boil the corn in salted water for 5 mins. Cool under running water and pat dry.
• Barbecue the peppers for 10-15 mins, turning regularly, until the skins are charred. Put in a bowl, cover and leave until cool enough to handle. Barbecue the corn for 5 mins, turning regularly, until tender and blackened here and there.
• Discard the skins and seeds from the peppers, and dice the flesh. Shave the corn from the cobs, then mix with the peppers, spring onions, tomatoes, avocado, lime and seasoning. Tear in the coriander just before digging in.

AVOCADO, TOMATO & CORN SALAD/SALSA

Steps:

• Mix the first 5 ingredients together.
• Add avocado, onions, corn and tomatoes. Toss into dressing.
• Season with salt and pepper.
• Let sit for 30 minutes, toss and enjoy!

A-1 STEAK PUFFS WITH CORN AND AVOCADO SALSA #A1

Steps:

• Boil corn in water for 15 minutes. Let cool. Cut corn off cob and combine with avocados and lime juice. Add 1/2 teaspoon each salt and pepper.
• Refrigerate with plastic wrap pressed down against surface of salsa - blocking the air from the salsa. Cool for at least one hour before serving.
• Heat frying pan to high heat. Salt the steak with 1/2 teaspoon of salt per side. Brush with 1/2 teaspoon of vegetable oil. Sear steak till browned, about 1 minute per side. Remove to a plate till completely cooled.
• Heat 1 teaspoon of vegetable oil in a medium saucepan over med-high heat. Add onions and 1 teaspoon each salt and pepper. Saute until browned, stirring occasionally - about 15 minutes. Add beef stock and A-1 steak sauce. Reduce till moisture has gone - about 15 minutes. Remove to a bowl and cool completely.
• Dice cooled steak into 1/4" pieces. Combine with onion mixture and cheese in a mixing bowl.
• Preheat oven to 400.
• Lay out puff pastry on lightly floured surface. Cut each in half, making 4 rectangles. Place 3 heaping tablespoons of steak mixture on one half of each rectangle, leaving an edge around the filling. Fold over empty half onto filling, crimping the edges and rolling the crust over onto the top. Brush with beaten egg. Bake for 20 minutes or until golden brown. Sprinkle with 1/2 tablespoon of salt.