Avocado-Corn Salsa

Name: Avocado-Corn Salsa
Ingredients: 1 Hass avocado, cut into 1/4-inch dice; 2 to 3 tablespoons fresh lime juice; 1 tomatohalved, seeded and cut into 1/4-inch dice; 1 ear of corn, husked; 1 scallion, finely chopped, or 3 tablespoons diced sweet onion; 1 to 2 jalapeno or Serrano chiles, seeded and minced (for a spicier salsa leave the seeds in); 1/4 cup chopped fresh cilantro; Coarse salt and freshly ground black pepper

8 ingredients

7 steps

Ingredients

1 Hass avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 tomatohalved, seeded and cut into 1/4-inch dice
1 ear of corn, husked
1 scallion, finely chopped, or 3 tablespoons diced sweet onion
1 to 2 jalapeno or Serrano chiles, seeded and minced (for a spicier salsa leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt and freshly ground black pepper

Directions

1

In a bowl, toss the avocado and tomato with 2 tablespoons of the lime juice.
2

Cut the kernels off the corn.
3

The easiest way to do this is to lay the cobs flat on a cutting board.
4

Remove the kernels by slicing lengthwise with a chef's knife.
5

Add the corn to the avocado and tomato.
6

Just before serving, add the chiles and cilantro to the salsa and toss gently.
7

Season with salt, pepper and additional lime juice if needed; the salsa should be highly seasoned.