Menu Enter a recipe name, ingredient, keyword...

Avocado-Corn Salsa - Cook's Illustrated

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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

Details

Servings 5

Preparation

Step 1

AVOCADO-CORN SALSA

Makes about 5 cups. Published July 1, 1996.

This salsa goes great with any grilled seafood


INSTRUCTIONS
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.

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.

You'll also love

Review this recipe

Crabmeat and Avocado Profiteroles Creamy Avocado Dip