Corn Avocado Salsa

Ingredients

The ingredients in this salsa are simple and straight forward:

• Fresh sweet corn on the cob
• Ripe avocados
• Lime juice
• Olive oil
• Salt
• Cumin
• Fresh cilantro
• Garlic

Optional add ins: chopped red onion, diced jalapeño peppers, diced red bell pepper, diced chicken breast, black beans,

Instructions

1. Shuck corn and cut it off the cob.
2. Sauté the corn in a skillet with olive oil to char, then set aside to cool.
3. Once cool toss together corn in a medium bowl with chopped avocado and stir in remaining ingredients to coat with dressing. Season to taste with salt and black pepper.

Serving suggestions

The lime juice and olive oil keep the avocados from browning too quickly and the sturdy corn kernels can hold up to the flavor packed dressing, so this corn & avocado salsa is a great addition to a summer party spread, burrito bar, or that Taco Tuesday taco bar.

• For a party appetizer, serve individual portions of this corn salsa in small bowls to make scooping it with tortilla chips easier. I picked up these cute little clear plastic bowls at my local dollar store.
• Serve with small wedges of lime for an extra squeeze of flavor.
• If you want to make this salsa into a heartier salad, add a pint of halved grape tomatoes or a protein like chopped chicken or a can of rinsed black beans. If you add extra veggies/beans, then I would suggest that you kick up the salt and add extra lime juice or olive oil to stretch the dressing.

Storage

This recipe is best served fresh so the avocado doesn’t brown. If you want to make it ahead you can char the corn and toss with the dressing ahead of time and store in the fridge. When ready to serve chop fresh avocado and toss the salsa together.