Vidalia Onions, Vidalia Onion Farms, Vidalia Onion Recipes

Grilled Vidalia® Onion, Avocado & Roasted Corn Salsa

Ingredients

  • 4 to 5 Vidalia® Onions, peeled and sliced into 1/2-inch slices
  • 3-4 fresh, un-shucked ears of corn
  • 1/2 cup cider or sherry vinegar, plus extra for flavoring
  • 1 1/2 cups olive extra virgin olive oil, divided
  • Kosher salt to taste
  • 1 ripe avocado, diced
  • 1 cup fresh chopped mint
  • 1 cup cilantro leaves
  • 3 chipotle peppers in adobo, mashed with the back of a spoon or knife or in a mortar and pestle to form a paste
  • 1 tablespoon honey
  • Juice of two limes

Instructions

Preheat oven to 400° and preheat grill to medium-high.

Place whole ears of corn on baking sheet and roast in preheated oven for 15 minutes. Remove from oven and allow to sit in the husks for later use.

In a large bowl, whisk together 1/2 cup vinegar, 1 cup of olive oil and salt. Add sliced onions and marinate for 30 minutes, turning a couple of times.

Place the onions on the prepared grill, turning periodically and moving if flare-ups occur. Grill until the onions are tender. Remove from heat and set aside.

Remove husks from the corn and slice the kernels from the cobs into a large bowl. Add grilled onions, avocado, mint, cilantro, chipotle paste, honey, lime juice and remaining olive oil. Season to taste.

Allow the salsa to rest for 10 minutes then serve.

Makes approximately 3 to 4 cups

Note: The salsa can be served slightly chilled or warm depending on preference.

Contributed by Chef/Owner Michael Tuohy, Woodfire Grill, Atlanta, GA

Michael Tuohy

Michael Tuohy
Chef/Owner
Woodfire Grill
Atlanta, GA

Since his arrival in 1986, Chef Tuohy has been a star of Atlanta's exciting dining scene. His ingredient - focused cuisine and simply-prepared dishes feature local, organic and seasonal produce, artisan meats from around the country, and impeccably fresh seafood - all prepared in a simplistic fashion on the wood grill, rotisserie or in the wood burning oven. The restaurant has been featured in national publications such as Food & Wine, Wine Spectator, Gourmet and Bon Appétit.