---

Avocados >  Condiments, Dressings & Sauces >  Mexico >  Corn & Avocado Salsa >

 

Corn & Avocado Salsa

• 3 ears fresh corn, husks & silks removed

• 2 avocados, peeled, pitted & cubed

• 1 red onion, finely diced

• 1 red bell pepper, seeded & diced

• 1 TBS garlic, minced

• 1 TBS ground cumin

• 1 tsp. crushed red pepper flakes

• 1/4 C fresh cilantro, chopped

• 1/3 C red wine vinegar

• 2 TBS olive oil

• 1/4 C lime juice

• Salt & black pepper to taste

Place corn in a large pot with enough water to cover; bring to a boil. Cook until corn kernels are tender but crisp, about five minutes. Drain; cool in cold water. Use a knife to scrape kernels from cobs. 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 black pepper to taste. Refrigerate unused portions.

 

Recipe featured in Food Fare's Community Garden Cookbook.

 

Related Links:

• Food Fare Culinary Collection: Avocados

• Food Fare Culinary Collection: Mexican Cantina

---

 

HOME |  Recipes | News & Updates | About Food Fare | Contact | Site Map