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Avocado And Corn Salsa

Cuisine: Mexican
Courses: Sauces
Serves: 1 people

Recipe Ingredients

3   Corn (about 2 cups kernels)
3   Ripe-firm avocado - diced
1   Red onion - diced small
1   Red bell pepper - diced small
1/3 cup 78mlVirgin olive oil
1/4 cup 59mlRed wine vinegar
1 tablespoon 15mlGarlic - minced
4   Tabasco sauce - (up to 8 shots)
1 tablespoon 15mlGround cumin
1 teaspoon 5mlChile powder
1/4 cup 36g / 1.3ozFresh oregano - chopped
1/2 cup 118mlLime juice - (about 4 limes)
  Salt and freshly cracked pepper - to taste

Recipe Instructions

Remove the husk and blanch the corn in boiling water for 3 minutes, drain and cool under cold water. Cut the kernels off the cob.

Slice the avocados in half lengthwise and remove the pit and peel off the skin. dice the avocado in about 3/8" pieces. Mix together with all the ingredients in a medium-sized bowl. This Salsa will keep, covered and refrigerated, about 2-3 days.

Chris Schlesinger and John Willoughby


Average rating:

10 (1 votes)

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