Quick Avocado & Corn Salsa
Spruce up your favorite homemade or store-bought salsa.
Recipe information
Yield
yields 2 cups
Ingredients
Preparation
Step 1
Place the salsa, corn, and cilantro in a bowl. Slice the avocado in half lengthwise and remove the pit. Cut the avocado flesh into cubes in the shell by making crosshatch slices about 1/2 inch apart. With a spoon, scoop out the avocado cubes into the bowl with the salsa and corn. Mix well. Add lime or lemon juice and salt to taste.
Ingredient Notes
Step 2
There are several methods for thawing frozen corn: Zap for a minute in a microwave oven, immerse in hot water (and then drain), let sit at room temperature for an hour or so, or thaw in the refrigerator overnight.
Step 3
For extra-fresh flavor or to stretch the quantity, add a chopped ripe tomato.
Serving ideas
Step 4
Use as a topping for Black Beans with Pickled Red Onions (page 58) in place of the pickled onions, or as a colorful side for Chipotle Scrambled Eggs (page 84) or Chipotle Potato Salad (page 216).
