- 2 ears fresh corn, husked
- 3 teaspoons oriental sesame oil
- 3 tablespoons unseasoned rice vinegar
- 2 large green onions, chopped
- 2 tablespoons toasted sesame seeds
- 3/4 teaspoon hot chili paste (such as sambal oelek)
- 1 garlic clove, minced
- 1 avocado, halved, pitted, peeled, diced
- Prepare barbecue (medium-high heat). Brush corn all over with 1 1/2 teaspoons sesame oil. Grill until corn is tender and brown in spots, turning frequently, about 10 minutes. Cool.
- Cut corn kernels off cobs. Mix vinegar, green onions, sesame seeds, chili paste, garlic, and remaining 1 1/2 teaspoons oil in medium bowl. Add corn and avocado; toss gently to combine. Season salsa to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
- Available in the Asian foods section of some supermarkets.