Corn and Avocado Salsa

Avocados and fresh corn from the cob cohabitate with red pepper flakes, red wine, spices, herbs, and vinegar in this sassy salsa. Try it as a side dish with grilled chicken, or eat it plain with tortilla chips.

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

Ingredients

• ¼ cup fresh lime juice
• ¼ cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 tablespoon ground cumin
• 1 teaspoon crushed red pepper flakes
• ⅓ cup red wine vinegar
• 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

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 scrape kernels from the cobs.

Step 2

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.