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Corn & Avocado Salsa Recipe

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This recipe for Corn & Avocado Salsa is from The Pieper Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 ears corn (2 C. kernels)
3 Haas avocados, peeled and chopped
1/3 C. extra virgin olive oil
1/4 C. red-wine vinegar
12-15 drops Tabasco sauce (to taste)
1 T. garlic, minced
1 T. ground cumin
1 T. red chili powder
1/4 C. fresh oregano, chopped fine
1 red pepper, chopped fine
1 red onion, chopped fine
1/2 C. fresh lime juice (about 2 limes)
salt, pepper to taste
1 tomato, chopped
1/4 C. fresh cilantro, chopped
Directions:
Directions:
Blanch ears of corn in boiling water for 3 minutes, drain, cool under cold water. Cut kernels off the cobs & mix with other ingredients. Chill until ready to serve. Great with tortilla chips. To store, cover & refrigerate up to 3 days.
Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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