Time
35 min
Serving
4 persons
Calories
315
Lime juice combined with avocados and corn make this yummy salsa go well with plain tortilla chips or with grilled chicken. Make just before serving for the best flavor and texture.
Ingredients
- ears fresh corn, husks and silks removed: 3 piece
- avocados - peeled, pitted, and: 2 piece (cubed)
- red onion: 1 piece (diced)
- red bell pepper: 1 piece (diced)
- garlic: 1 Tbsp (minced)
- ground cumin: 1 Tbsp
- red pepper flakes: 1 tsp (crushed)
- fresh cilantro: 0.25 cup (chopped)
- red wine vinegar: 0.33333 cup
- olive oil: 2 Tbsp
- lime juice: 0.25 cup (fresh)
- salt and black pepper: (to taste)
Metric Conversion
Stages of cooking
-
Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
-
Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.
