Recipes

Corn and Avocado Salsa

This recipe lends itself to so many different occasions because the

flavors are fresh and the colors are vibrant. It's perfect for a buffet,

especially when served in individual portions.

About the Ingredients:

• Corn-Use fresh corn if possible; I have used frozen corn that has

been thawed under cold running water and drained well. Canned

corn does not work.

• Avocado-There is nothing like the flavor of a fresh avocado or two.

The color adds so much to this dish.

• Red onion-I like to use it because of the color and milder flavor.

• Tomato-It adds a splash of color and flavor!

• Bell pepper-Green or red, doesn't matter. Adds additional sweetness

to this tasty dish.

• Garlic-Has to be fresh; minced or finely diced.

• Cilantro-Chop to a ½-inch dice so there are no big pieces.

• Lime-Fresh juice and the zest for garnish.

KEYWORDS

corn and avocado salsa, best corn salsa, corn and black bean salsa

Corn and Avocado Salsa

Fresh corn makes all the difference in this dish, and it doesn't

take that much. I love it as a dip for chips but it also makes a

great salad entree.

Ingredients

• 3 ears of fresh corn, husks and silks removed; kernels cut off

• 1 to 2 avocados, peeled, pitted and cubed

• 1 small red onion, ¼-inch dice

• 1 cup fresh diced tomato (or quartered cherry tomatoes)

• 1 sweet bell pepper, seeded and diced

• 1 clove of garlic, minced

• ¼ cup of chopped cilantro

• Juice of 1 lime (save the zest for garnish)

• 2 Tbsp olive oil

• 1 tsp sea salt

• ¼ tsp black pepper

You will need a large bowl with a fitted lid.

Instructions

1. Fold all ingredients in a large bowl, making sure the avocado is well

incorporated to keep it from browning. Season to taste.

2. Cover; chill at least 1 hour.

Options

• You can add up to 1 cup of drained and rinsed black beans.

• 1 small jalapeno pepper, seeded, and chopped can be added.

LAURA LEE ALICE
COOKS