Avocado Corn Salsa Recipe

Print Friendly, PDF & Email

Categories:

Avocado Appetizers    Avocados    Corn    Corn Appetizers    Salsa    Southwest Recipes    Tomatoes   

 

Email this to someoneShare on Facebook0Share on Google+3Pin on Pinterest0Share on StumbleUpon0Tweet about this on TwitterShare on Yummly0

Avocado Corn Salsa wit is an easy-to-make favorite at our home.  It can be made as a mild or spicy dish.  Either way the flavor is always delicious and very aromatic!  It has great texture and color and looks very festive on an appetizer buffet table as a dip.  I like to use fresh lime instead of lemon to preserve the bright green color of the avocado.  The lime balances the flavors by adding an acid and a touch of southwest zing.  This recipe can be made anytime by using frozen corn or canned tomatoes but during the summer you have access to fresh vegetables.  Make this salsa with fresh picked corn, tomatoes and cilantro and the flavor will boost to a whole new level.

Avocado Corn salsa will stand on its own as a summer dinner salad.  Another serving idea for this salsa; use it as a condiment to serve with tacos, tostados or your favorite Mexican dish.  And do not forget leftovers, corn salsa improves overnight as it marinades in its own juices and the flavor melds.  It will make a great lunch at work the next day.

 

avocado corn salsa

 

Avocado Corn Salsa with Avocado Recipe:

Avocado Corn Salsa Recipe

Prep Time: 20 minutes

Cook Time: 0

Yield: 1 1/2 cups

Ingredients:

2 small to medium ripe avocados, peeled, seeded, and finely diced
1 cup fresh or frozen corn kernels
2 medium tomatoes, seeded and finely diced*
2 to 3 tablespoons fresh-squeezed lime juice
1 tablespoon finely-chopped fresh cilantro
1/2 to 1 teaspoon minced hot green chile peppers
Sliced olives (optional)
1/2 teaspoon salt

* Sometimes I peel the skin of the tomatoes.  It is easy to do.  Learn How To Peel Fresh Tomatoes.

 

Instructions:

In a medium bowl, gently combine the diced avocado, corn kernels, tomatoes, lime juice, cilantro, chile peppers, olives, and salt.

Cover and refrigerate until ready to be served.

Yields 1 1/2 cups.  

 

https://whatscookingamerica.net/Appetizers/cornsalsa.htm

Related Recipes:

Comments and Reviews

Leave a Reply