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Avocado and Corn Salsa Recipe

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This recipe for Avocado and Corn Salsa, by , is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Welch
Added: Tuesday, October 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 ripe avocado, cut into 1/4-inch dice
2 to 3 T. fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3 T. diced sweet onion
1 to 2 jalapeno or serrano peppers, seeded and minced
1/4 c. chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper

Directions:
Directions:
Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 T. of the lime juice. Spoon the tomato on top of the avocado. Cut the kernels off the corn and add to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered. Just before serving, add the jalapenos and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste. The salsa should be highly seasoned.

 

 

 

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