Avocado and Corn Salsa

    Avocado and Corn Salsa

    2saves
    35min


    97 people made this

    A deliciously spiky and colourful salsa great either as a party dip or to top barbecued chicken. Make just before serving for best texture.

    Ingredients
    Serves: 4 

    • 3 ears fresh corn, husks and silks removed
    • 2 avocados - peeled, stone removed and cubed
    • 1 red onion, finely diced
    • 1 yellow capsicum, seeded and diced
    • 1 clove garlic, minced
    • 1 tablespoon ground cumin
    • 1 teaspoon chilli flakes
    • small handful chopped fresh coriander
    • 5 tablespoons red wine vinegar
    • 2 tablespoons olive oil
    • 4 tablespoons fresh lime juice
    • salt and freshly ground black pepper to taste

    Directions
    Preparation:30min  ›  Cook:5min  ›  Ready in:35min 

    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 avocado, red onion, capsicum and garlic. Add cumin, chilli flakes and coriander. Mix in vinegar, olive oil and lime juice. Season with salt and pepper.

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    Reviews (5)

    by
    0

    Used different ingredients. Ok, so this recipe cries out for fresh coriander instead of oregano. I make this all the time - is great with chips, in tacos or as a side dish. I often just use canned corn for speed and convenience. Good stuff. Thanks! - 29 Sep 2008

    by
    0

    Altered ingredient amounts. I made this for a mexican dinner party and it was delicious. Only had 1 avocado so added 2 small diced tomatoes, and also added a can of black beans. Didn't have fresh oregano so just used a sprinkle of dried oregano. Also used frozen corn as didn't have fresh. Really enjoyed this dish, thanks! - 29 Sep 2008

    by
    0

    Used different ingredients. I LOVE this salsa!! It's one of my go-to meals actually. I always use a can of corn and I also throw in a can of black beans (both drained and rinsed). I only ever use half a red onion cause I presonally think that the onion taste is WAY too strong otherwise. I let the whole mixture (minus the avocado - since it would brown) marinate for a few hours. When ready to eat, I throw in the avocado (just one) and serve with either lime corn chips or Black Bean Chips. SO DELICIOUS! I think its a perfect dinner for two. ENJOY! - 29 Sep 2008

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