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


  1. 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.