Tonight I had to come up with a quick appetizer to share at a church dinner, so I ran to the grocery, and picked up the ingredients for one of my all time favorite salsas.
If you don’t make this Avocado Corn Confetti Salsa in the summer when the corn is fresh, you’re missing out. It’s good with frozen corn, but out of this world with fresh corn off the cob.
If you want, it could be served as a side salad on top of some shredded lettuce, or on a piece of butter lettuce. In the word of a dear friend I spent the week with recently -“Yummalicious”.
Avocado Corn Confetti Salsa
- 3 ears of fresh corn white is good, yellow makes for better color contrast
- 2 ripe avocados peeled, seeded and diced
- 1 medium purple onion diced
- 1 red pepper diced
- 2 tablespoons olive oil
- 1/3 cup red wine vinegar
- 1 teaspoon dried crushed red pepper flakes
- 1/4 cup oregano chopped, or 1 teaspoon dried
- juice of 2 limes
- kosher salt fresh ground pepper
Blanch the corn in boiling water for 3 minutes. Remove from pan and place in large bowl filled with ice and water. Cut kernels off cob, and place in medium size bowl. Make sure corn is completely cooled before adding to rest of ingredients. Add avocado and next 7 ingredients to corn. Mix well. Add salt and pepper to taste. Cover and chill up to 4 hours. Serve with tortilla chips.