This Avocado Corn Salsa is a quick make-ahead salsa that’s great for tacos or dip for tortillas.
This salsa is more of a guideline than a recipe. Please taste your ingredients before mixing them all together. For instance, my limes were super bitter and my corn wasn’t the freshest. To compensate I added a squeeze of agave for added sweetness and an extra punch of salt to brighten up the flavors. Also, last week I had the hottest jalapeƱo I’ve ever had in my life – hiccup hot! Glad I didn’t add that one to the salsa my nephews were eating. I like serrano chiles if I can find them but you can sub jalapeƱos or poblanos or habaneros if you’d like.
Avocado Corn Salsa
4
servings20
minutes5
minutes25
minutesThis Avocado Corn Salsa is a quick make-ahead salsa that’s great for tacos or dip for tortillas.
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Ingredients
2 ears of Corn
2 Avocados
1/2 medium white Onion finely chopped
3 Tbs chopped Cilantro
Juice of 1 Lime
Serrano or Jalapeno chiles to your taste
Salt to taste
Directions
- Prep fresh corn on the cob by removing the husk and silk. Place in boiling water for no more than 5 minutes. When cool enough to handle, remove the kernels by cutting off with a sharp knife, place kernels in mixing bowl to cool completely.
- Halve each avocado and remove the pit. Use a knife to carefully score the inside of the avocado about 5-7 times in each direction to end up with 1/4 inch to 1/2 inch squares. Use a spoon to scoop out avocado to mixing bowl.
- Add finely chopped onion, the juice of one lime, chopped cilantro, and finely chopped chiles to the mixing bowel. Fold together to combine while trying not to mush the avocado. Season with salt.
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