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Avocado And Corn Salsa

Cuisine: Mexican
Serves: 1 people

Recipe Ingredients

3   Corn - (about 2 cups kernels), husked
3   Ripe-firm avocado - (peeled and pitted), diced large
1   Red onion - diced small
1   Red bell pepper - diced small
1/3 cup 78mlVirgin olive oil
1/4 cup 59mlRed wine vinegar
1 tablespoon 15mlGarlic - minced
4   Tabasco sauce - (up to 8 shots)
1 tablespoon 15mlGround cumin
1 teaspoon 5mlChile powder
1/4 cup 36g / 1.3ozFresh oregano - chopped
1/2 cup 118mlLime juice - (about 4 limes)
  Salt and freshly cracked pepper - to taste

Recipe Instructions

Blanch the corn in boiling water for 3 minutes, drain and cool under cold water. Cut the kernels off the cob and mix together with all the remaining ingredients in a medium-sized bowl. This Salsa will keep, covered and refrigerated, about 2-3 days.

Chris Schlesinger and John Willoughby


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