Cool, refreshing avocado slices are mixed with sweetcorn, olives, red capsicum and onion. Serve this colourful, Mexican-inspired dip with corn chips, in wraps or as a side to barbecued meats. If time is of the essence use drained tinned sweetcorn.
Going to make this tomorrow! Just a hint about dicing avacados...I saw a chef slice an unpeeled avacado in half length-wise, remove the pit, then use a sharp knife to slice the avacado (while UNPEELED) and removed the fruit from the skin by scooping it out with a rubber spatula. It works like a charm! - 25 Jan 2002 (Review from Allrecipes USA and Canada)
Just like everyone else, I received raves and requests for this recipe. I accidentally added too many olives, but no one noticed. My suggestion is to use frozen WHITE corn as it is sweeter and has a nice crisp pop. And, I would add more avocado (the ones I used were too small) otherwise it looks more like a corn salsa instead of avocado salsa. Per other suggestions here, I added a minced jalapeno (take out seeds and veins if you don't like the heat), chopped cilantro and sliced green onion. It makes this recipe just perfect! Thanks a bunch, people! - 17 Jun 2003 (Review from Allrecipes USA and Canada)
I took the suggestion of making a wrap with this for an easy dinner. I grilled a couple of chicken breasts, sliced them up, and folded them into flour tortillas with about 2/3 cup of the salsa in each. I also used, instead if the oregano, about 1/2 cup fresh chopped cilantro, and added in 1 tsp groung cumin. Very good. - 04 Apr 2004 (Review from Allrecipes USA and Canada)