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Corn and Avocado Salsa

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Corn and Avocado Salsa

  • 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 minced garlic
  • 1 tablespoon ground cumin
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup chopped fresh oregano
  • 1/3 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1/4 cup fresh lime juice
  • salt and black pepper to taste

The key to this recipe is to use FRESH ingredients. This is a great dip to serve alongside tortilla chips, and is also great on tacos. You can try adding black or pinto beans for some added flavor. You can also try using different types of onions to drastically change the flavor.

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.

Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and oregano. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.