Pomegranate-Corn Salsa
Unless you’re living under a rock, you know that the big game is less than two weeks away. Even if your teams didn’t make it to the big show (yes, my Pats were humiliated on Sunday meaning their season is over), you may be having a few people over to watch the game anyway. And if you’re gonna be hosting, you’ll need some munchies for your guests to nibble on. Chips, dips, guacamole and salsa are all popular choices, but rather than buying salsa or guac, why not make your own? Trust me, it’s not nearly as hard as you think.
There are all different types of salsas – tomato, avocado, bean and even fruit. While they’re great on their own, if you combine them you get an even better, richer salsa. One of my favorites is a pomegranate salsa. The sweet pop of flavor from the pomegranate seeds is wonderful with chips or spooned over fish. So, since I recently received some pomegranates from Melissa’s Produce, I decided to whip up this sweet salsa as an appetizer for the family to nibble on while I was getting dinner ready.
Even though there isn’t one chopped tomato or jalapeño in this recipe, it’s still got some bite and is absolutely delicious on chips. But want to know what makes this the perfect party salsa? It can be made a day ahead. And speaking as a die hard football fan, I like to have everything done as early as possible. That way I can focus on the game (and my guests) while everyone enjoys the food.
Pomegranate-Corn Salsa
Ingredients:
- 1 cup corn kernels (fresh or frozen)
- 3/4 cup pomegranate seeds
- 1 small red onion, diced
- 1 avocado, peeled, seeded and diced
- 1 tablespoon cilantro, chopped
- juice of 1 lime
- 1/4 teaspoon salt
Directions:
- Place the first 5 ingredients (through the cilantro) in a bowl.
- Squeeze the lime juice over all the ingredients. Add the salt, then toss to coat. Serve with chips.
