Confession: I’m a food mixer. Plate boundaries don’t exist to me. I like foods that invade each other; when beans sneak into salads, corn falls into a pile of gravy soaked mashed potatoes, and salad and spaghetti integrate. These are my kind of meals. And this pretty much describes my passion for all thing Mexican; guacamole, salsa, beans, charred meat and veggies meld together in sublime unity, with the added crunch of chips, each bite really is the perfect bite.
It all started with my parents. Obvi. Mom with her sayings, and dad with his plate creations. “Everything gets mixed up in your stomach anyway,” she’d say. Totally true, but has nothing to do with taste. Dad, on the other hand, mesmerized us with his Chi Chi’s (90s Ann Arbor Mexican restaurant) assemble every time: 2 enchiladas, one chicken, one beef, atop black beans, topped with a crushed crunchy beef taco, everything smooooothered in sour cream and salsa. It was quite the process, and totally paid off. Every single bite was THE bite. It had everything (minus the guac- dad doesn’t do much green food.) This, ladies and gents, is how I came to combine nearly everything on my plate, always making sure each bite has at least a touch of every texture and flavor.
And how sides of charred corn, sliced radishes and salted avocado became chunky salsa.
And how the tacos quickly turned into a taco salad with tortillas as the serving utensil.
The charred corn idea came from none other than Joy the Baker. She’s so smart. This was the perfect faux-grilling technique, delivering on flavor and saving on time. Win-win.
That avocado seed in a glass of water keeps the guac from turning gross brown and looking like… well, something else.
Don’t ask me how it works, I majored in biology and still don’t get it, but let me tell you something, it works.
So does being totally unladylike and mixing together everything on your plate. Ignore the weird looks, grab a spoon and dig in!
It’s Friday y’all!
Are you a food mixer or do you prefer seperate compartment for entree and sides?
Avocado Corn Radish Salsa
Prep Time: 5 minutes
Cook Time: 1-2 minutes
Ingredients (2 – 4 servings)
- 1 avocado
- 1 ear corn
- 1-2 radishes
- 1 Tbsp chopped cilantro
- 1/4 lime, juiced
- 1/4-1/2 tsp sea salt
- 1 Roma tomato, chopped (optional)
Turn on a gas burner and place the corn on it, it will start to smell and turn black- this is a good thing. Turn it every 15-20 seconds, until its evenly charred.
Stand corn up in bowl and carefully cut the corn off the cob.
Slice the avocado in half, longways, remove the pit, cut into chunks and scoop into the corn bowl.
Thinly slice the radishes, add to the bowl, top with lime, salt and cilantro.
Add tomatoes, optional.
Enjoy atop chicken, beef, ANYthing Mexican, or with a side of chips!