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Corn and Avocado Salsa
Prep
30 mins
Cook
5 mins
Servings
4
Difficulty
Medium
This corn and avocado salsa is one of my favorite dishes to make when fresh corn is at its peak. It comes together in just thirty five minutes, making it perfect for weeknight dinners or weekend gatherings. The combination of sweet corn, creamy avocados, and bright citrus flavors creates something truly special. Avocados are packed with heart healthy monounsaturated fats that support overall wellness, and they pair beautifully with the zesty lime and cilantro in this recipe. Best of all, this salsa costs very little to make with simple pantry staples and seasonal produce, yet tastes like you spent hours preparing it.
Ella x
Ingredients
- 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
Detail level
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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