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Sweet Corn & Avocado Salsa

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Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients
  

  • Salsa:
  • 2 cups fresh or frozen sweet corn kernels about 3 ears if using fresh
  • 2 ripe avocados diced into ½-inch chunks
  • 1 cup cherry tomatoes quartered
  • ½ red onion finely diced
  • 1 jalapeño seeds removed and finely diced
  • ¼ cup fresh cilantro roughly chopped
  • 1 clove garlic minced
  • Dressing:
  • 3 tablespoons fresh lime juice about 2 limes
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of chili powder or cayenne optional

Instructions
 

  • If using fresh corn, slice kernels off the cob. For extra flavor, char in a dry hot skillet for 3 to 4 minutes. If using frozen, thaw and pat dry.
  • Whisk together lime juice, olive oil, cumin, salt, pepper, and chili powder in a small bowl.
  • Dice avocados into half-inch chunks and set aside.
  • In a large bowl, combine corn, cherry tomatoes, red onion, jalapeño, garlic, and cilantro. Pour dressing over and toss to coat.
  • Gently fold in diced avocado, keeping chunks intact.
  • Taste and adjust seasoning with extra salt or lime juice. Serve immediately with tortilla chips.

Notes

  • Use ripe but firm avocados that hold their shape when diced
  • Always fold avocado in last to keep it from breaking down
  • Charring the corn in a dry skillet adds a smoky sweetness worth the extra few minutes
  • Lime juice helps slow avocado browning — be generous
  • Best served within one hour of making
  • Press plastic wrap directly onto the surface to slow browning if storing
  • Add black beans or diced mango for a fun variation
  • Works as a topping for grilled fish, shrimp, chicken, or tacos
  • Leftovers keep for up to one day in an airtight container in the fridge