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Avocado and Corn Salsa

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Source: Salsas, Sambals, Chutneys & Chow Chows

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 24

When someone says "salsa," we Americans usually think of the tomato-based red table salsa found throughout Mexico. That concoction is justly famed, but it is just the beginning of salsas, even in Mexico. For example, as Rick Bayless points out in his wonderful cookbook Authentic Mexican (Morrow), chunky guacamole is really an avocado salsa.

RECIPE INGREDIENTS

3 ears corn, husked and desilked (about 2 cups kernels)

3 ripe but firm avocados, peeled, pitted, and diced large

1 red onion, diced small

1 red bell pepper, diced small

1/3 cup virgin olive oil

1/4 cup red wine vinegar

1 tablespoon minced garlic

4 to 8 shots tabasco, depending on your dependency

1 tablespoon ground cumin

1 teaspoon chili powder

1/4 cup chopped fresh oregano

1/2 cup lime juice (about 4 limes)

salt and freshly cracked black pepper to taste

Avocado and Corn Salsa Recipe at Cooking.com

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DIRECTIONS

Blanch the corn in boiling water for 3 minutes, drain and cool under cold water. Cut kernels off the cobs and mix together with all the remaining ingredients in a medium sized bowl.

This salsa will keep, covered and refrigerated, about 2 to 3 days.

Serving size = 2 tablespoons

Nutrition Facts per Serving
Yield: Yield: Serves 24

Calories:

Sodium:

2mg

Fiber:

Carbohydrates, Total:

Protein:

% Cal. from Fat:

69%

Fat. Total:

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