Corn and Avocado Salsa

This easy salsa combines corn, avocado, onion, and bell pepper to make a quick, yummy tortilla chip dip or a tasty topping for grilled chicken or steak.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 315 Calories

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 tablespoon ground cumin
• 1 teaspoon crushed red pepper flakes
• salt and black pepper to taste
• 2 avocados - peeled, pitted, and cubed
• 1 red onion, finely diced
• 1 red bell pepper, seeded and diced
• 3 ears fresh corn, husks and silks removed
• 0.25 cup chopped fresh cilantro
• 0.25 cup fresh lime juice
• 0.33333334326744 cup red wine vinegar

Recipe Instructions

Step 1

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.

Step 2

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.