My generous neighbor Jack gave me a bunch of fresh corn and tomatoes from his garden. I was making a Mexican meal for dinner and decided to incorporate the fresh veggies into a salsa. I’ve been seeing a lot of avocado and corn salsas on other food blogs and decided to give it a try. I adapted this recipe from one I found on Epicurious. It was really easy to make and so delicious. All of us loved the fresh flavors and textures of this salsa – I am sure having freshly picked tomatoes and corn made it extra delicious. Thanks, Jack!!
Avocado and Corn Salsa:
- 2 ears of sweet corn
- 1 tomato, diced
- 1/4 red onion, diced
- 2 ripe avocados, diced
- 1 red jalapeno, seeded and finely diced
- Juice of 1-2 lime
- 2-3 tbsp fresh cilantro, chopped
- Sea salt and freshly cracked pepper, to taste
Shuck the corn and slice the (uncooked) kernels off the cob. Dice tomato, red onions, avocado, and jalapeno.
Gently combine all ingredients in a bowl along with lime juice and cilantro. Season well with sea salt and freshly cracked pepper to taste. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.netRecipe and photos by For the Love of Cooking Original recipe adapted from Epicurious