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.
- 2 small to medium ripe avocados, peeled, seeded, and finely diced.
- 1 cup corn kernels, fresh or frozen
- 2 medium tomatoes, seeded and finely diced*
- 2 to 3 tablespoons lime juice, fresh-squeezed
- 1 tablespoon cilantro, fresh, finely-chopped
- 1/2 to 1 teaspoon hot green chile peppers, minced
- Olives, sliced (optional)
- 1/2 teaspoon salt
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.
* Sometimes I peel the skin of the tomatoes. It is easy to do. Learn How To Peel Fresh Tomatoes.