Corn and Avocado Salsa

Name: Corn and Avocado Salsa
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 ears fresh corn, husks and silks removed 3 ears fresh corn, husks and silks removed; 2 avocados - peeled, pitted, and cubed 2 avocados - peeled, pitted, and cubed; 1 red onion, finely diced 1 red onion, finely diced; 1 red bell pepper, seeded and diced 1 red bell pepper, seeded and diced; 1 tablespoon minced garlic 1 tablespoon minced garlic; 1 tablespoon ground cumin 1 tablespoon ground cumin; 1 teaspoon crushed red pepper flakes 1 teaspoon crushed red pepper flakes; ¼ cup chopped fresh cilantro ¼ cup chopped fresh cilantro; ⅓ cup red wine vinegar ⅓ cup red wine vinegar; 2 tablespoons olive oil 2 tablespoons olive oil; ¼ cup fresh lime juice, salt and black pepper to taste ¼ cup fresh lime juice, salt and black pepper to taste

Prep: 30 minsCook: 5 mins

Prep

30 mins

Cook

5 mins

Servings

Difficulty

Medium

Gluten-FreeDairy-Free

(0)

Ingredients

Servings:

33 ears fresh corn, husks and silks removed
22 avocados - peeled, pitted, and cubed
11 red onion, finely diced
11 red bell pepper, seeded and diced
11 tablespoon minced garlic
11 tablespoon ground cumin
11 teaspoon crushed red pepper flakes
¼ cup chopped fresh cilantro¼ cup chopped fresh cilantro
⅓ cup red wine vinegar⅓ cup red wine vinegar
22 tablespoons olive oil
¼ cup fresh lime juice, salt and black pepper to taste¼ cup fresh lime juice, salt and black pepper to taste

Instructions

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.
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.

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