Avocado-Corn Salsa
Maureen Tashea
ingredients
- 3 ears corn , husked
- 3 avocados , ripe but firm, peeled, pitted, and diced large
- 1 medium red onion , diced small
- 1 red bell pepper , cored, seeded, and diced small
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 3 medium cloves garlic , minced
- 4 dashes hot pepper sauce , or to taste
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1/4 cup chopped fresh oregano leaf
- 1/2 cup lime juice from 4 medium limes
- Table salt and ground black pepper
directions
- 1
INSTRUCTIONS
- 2
1. Bring large pot of water to boil; add corn and boil until just cooked, 3 to 5 minutes. Drain and immediately cool ears of corn under cold, running water, then cut kernels from each cob.
- 3
2. Mix corn with remaining ingredients, including salt and pepper to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 3 days.
Source: Maureen Tashea
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews