Before the summer ends give this recipe a try. Corn Avocado Salsa is a dynamite dish. A combination of fresh corn, hass avocado, jalapeno, cilantro, salt and lime juice.
I recommend using fresh, raw corn on the cob for this recipe. You will have to cut the kernels from the cob, which takes a little work, but it’s worth it. In the summer months fresh corn kernels from the cob are delicious, crisp to the bite and super sweet. The first mouthful of this salsa brings a smile to my face every time.
However, if you prefer your corn cooked, you can use roast or grilled corn, Don’t overcook the corn though, you want each piece to retain some bite.
I love Corn Avocado Salsa on fish tacos, it really lifts the flavors and creates a wonderful contrast. I have a fish tacos recipe coming soon. It is also great with chips and an interesting option as a side salad.
With Labor Day just around the corner you might want to add this dish to your end of summer celebration dinner. Corn Avocado Salsa will make a great addition to a buffet, your guests can add it to their burgers or other tasty sandwiches too.
Corn Avocado Salsa is a mild dish in terms of spicy heat, but you can amp it up and make it spicy. Don’t throw away the jalapeno membranes and seeds, instead add some to the salsa. Now be careful, jalapeno seeds are hot. If your palate can handle some heat go ahead and experiment, otherwise use caution and add just a few.
If you’d like to make Corn Avocado Salsa when fresh corn is unavailable you can use frozen corn kernels. Simply place the frozen corn in a colander and run under cold water and allow to drain and defrost.
Corn Avocado Salsa
Ingredients
- 2 corn on the cob
- 1 jalapeno
- 2 hass avocado
- 1/2 packed cup cilantro minced
- 2 tbsp lime juice
- 1/2 tsp kosher salt
Instructions
- Husk the corn and pull away the threads.
- For stubborn threads, remove with a vegetable brush and then rinse thoroughly.
- If needed, trim the base of the corn to create a flat area and balance the corn on that area, hold steady with your hand.
- With a sharp chef's knife slice away the corn kernels - start from the top and cut two thirds into the corn from top to bottom.
- Place corn in a bowl and set aside.
- Slice jalapeno in half, lengthways, and with a spoon remove seeds and membrane.
- Discard seeds and membrane and then mince jalapeno and add to corn in the bowl.
- Cat avocados in half, lengthways, remove seeds, dice and scoop out into bowl and discard skin.
- Add cilantro, lime juice and salt, then gently stir with a spoon to mix ingredients.
- Serve immediately.
