Avocado and Corn Salsa
I know I just posted a cherry tomato recipe, but they're in season and SO delicious (especially when you buy the organic, heirloom variety). This is a crowd-pleaser and goes with everything, ok maybe not everything, but I've been known to eat it with a spoon - it so good!
3 ripe avocados diced
(halved, pit removed, cut in cross-hatch through the flesh but not the skin and scoop out the cubes with a large metal spoon)
1 basket of cherry tomatoes, halved
1-2 ears of fresh corn, roasted (bbq-ed or steamed) and cut off the cob.
1/2 bunch cilantro chopped (optional - some people don't like it(?)
1/4 c. lime juice
1/2 c. salsa
S&P to taste
Throw it all in a bowl and mix gently. Enjoy with chips, on tacos, salad, nachos, sandwiches - really yummy! I like to keep the pieces of corn stuck together for a bigger crunch and flavor. Add hot sauce or red wine vinegar if you like those too, but usually your favorite salsa will do the trick.
3 ripe avocados diced
(halved, pit removed, cut in cross-hatch through the flesh but not the skin and scoop out the cubes with a large metal spoon)
1 basket of cherry tomatoes, halved
1-2 ears of fresh corn, roasted (bbq-ed or steamed) and cut off the cob.
1/2 bunch cilantro chopped (optional - some people don't like it(?)
1/4 c. lime juice
1/2 c. salsa
S&P to taste
Throw it all in a bowl and mix gently. Enjoy with chips, on tacos, salad, nachos, sandwiches - really yummy! I like to keep the pieces of corn stuck together for a bigger crunch and flavor. Add hot sauce or red wine vinegar if you like those too, but usually your favorite salsa will do the trick.
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