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Corn and Avocado Salsa
Corn and Avocado Salsa
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Spicy avocado and corn salsa with a kick of red pepper flakes, red wine, herbs, and vinegar. Perfect as a side with grilled chicken or dip for tortilla chips.
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
  • 1 tablespoon ground cumin
  • 1 teaspoon crushed red pepper flakes
  • 0.33333334326744 cup red wine vinegar
  • 2 tablespoons olive oil
  • 0.25 cup fresh lime juice
  • salt and black pepper to taste
Instructions:
  • In a large pot, bring water to a boil and cook the corn until tender yet crisp, about 5 minutes. Drain and cool in cold water, then use a knife to cut the kernels from the cobs.
  • Combine kernels with avocados, red onion, bell pepper, and garlic in a medium bowl. Sprinkle in cumin, red pepper flakes, and cilantro. Drizzle with vinegar, olive oil, and lime juice. Season with salt and pepper to taste.

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