Avocado Corn Salsa
Here’s a tasty variation of salsa with healthy avocado. You may want to make a double batch—the colors and flavor make it a crowd pleaser!
- 2 cups frozen corn, thawed
- 1 jalapeno pepper
- 1/4 large red onion
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 ripe avocado
Wash pepper and avocado. Finely chop pepper. Chop onion.
Cut avocado in half and remove pit. Scoop out flesh with a spoon and chop.
In a medium bowl, combine corn, chopped pepper, onion, cilantro, lime juice, sugar, salt and avocado. Stir well to combine. Serve immediately and refrigerate leftovers.
Smart Shopping Tips:
Cooking & Serving Tips:
- Canned corn can also be used. Look for low sodium varieties, and drain and rinse before using.
- Corn cut from the cob adds a fresh taste. You can buy corn at its peak during the summer months.
- Select avocados which will give slightly to pressure. Hard avocados are not quite ripe, but you can ripen them at home by placing them in a paper bag for a few days.
- Serve with sturdy chips such as tortilla or pita chips.
- Remove jalapeño seeds and membranes if you want less heat.
- Add a little chopped tomato for color and texture.
- Wrap up a scoop of Avocado Corn Salsa in a whole wheat tortilla for a nutritious snack.
- Citrus juice such as lime or lemon keeps avocados from browning after cutting.