This easy, sassy salsa combines corn, avocado, onion, and bell pepper to make a yummy tortilla chip dip or a tasty topping for grilled chicken or steak. Assemble just before serving for the best flavor and texture.
Preparation Details
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 35 mins
Servings: 4
Ingredients
- 3 ears fresh corn, husks and silks removed
- 2 avocados – peeled, pitted, and cubed
- 1 red onion, finely diced
- 1 red bell pepper, seeded and diced
- ⅓ cup red wine vinegar
- ¼ cup chopped fresh cilantro
- ¼ cup fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon ground cumin
- 1 teaspoon crushed red pepper flakes
- salt and black pepper to taste
Steps
- 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 cut kernels from the cobs.
- Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, vinegar, cilantro, lime juice, olive oil, garlic, cumin, and crushed red pepper flakes. Season with salt and pepper.
