Recipe information
Yield
Makes about 2 1/2 cups Servings
Ingredients
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
2
tablespoons diced peeled honeydew melon
3
/4 teaspoon hot chili paste (such as sambal oelek)*
1
garlic clove, minced
1
avocado, halved, pitted, peeled, diced
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Preparation
Step 1
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.
Step 2
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. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.