Healthy Salads: Corn and Avocado Salsa | Submitted By: CARI

3 ears fresh corn, husks and silks removed2 avocados - peeled, pitted, and cubed1 red onion, finely diced1 red bell pepper, seeded and diced1 tablespoon minced garlic1 tablespoon ground cumin1 teaspoon crushed red pepper flakes1/4 cup chopped fresh cilantro1/3 cup red wine vinegar2 tablespoons olive oil1/4 cup fresh lime juicesalt and black pepper to tastePlace the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs. Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and oregano. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper. Amount Per Serving  Calories: 315 | Total Fat: 22.9g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 315

Total Fat: 22.9gCholesterol: 0mgSodium: 123mgTotal Carbs: 29.1g    Dietary Fiber: 10.2gProtein: 5.4g VIEW DETAILED NUTRITION
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Very, VERY good! Okay, so I normally think of this kind of stuff as "foo-foo" gourmet and don't even consider making it. BUT, since I was hosting a Fish Taco dinner party, I figured I needed to impress, I went for it. I made about 1-1/2 times the recipe, as I wanted to serve it both with chips as an appetizer and with the Fish Tacos (recipe from this site). I let it sit in the fridge for a few hours to mingle flavors and I think that was a good idea--I wouldn't serve this right off of the chopping board. Anyway, I had to fill up the appetizer bowl about 4 times, and the regular 'ol tomato salsa from the jar barely even got touched. It tasted even better on the tacos. My husand ate about 1/3 cup just as a "taster" before anyone even came over. So, huge success, and I will make this again :-) OH! Do wear gloves when handling the jalapenos, my fingers burned for several hours after making this. Was this review helpful? [ YES ]
16 users found this review helpful Very, VERY good! Okay, so I normally think of this kind of stuff as "foo-foo" gourmet and... Reviewed on Jun. 21, 2010 by prhkgh    A variation of this is always a favorite when I bring it in to work, and it isn't unusual for me to be stopped and asked WHEN I'll bring in more. I use 4-3-2-1: 4 ears fresh white corn, 3 avocados (not too ripe), 2 medium tomatos, 1 white onion. Cilantro and Lime Juice to taste. cut kernels off ears, cook in a frying pan w/ tablespoon of olive oil until it starts to carmelize. Meanwhile dice other ingredients into bowl. Pour corn into bowl and mix. Add a qtr cup water to frying pan, scrape and reduce leavings until consistency of a thin sauce, pour over bowl, mix. Add lime juice & minced cilantro. chill. Adding the reduced sauce from the frying pan is important, it adds a lot of extra flavor. I am a pepperhead and enjoy extremely spicy food, but I keep this mild and simple so everyone can enjoy it. Was this review helpful? [ YES ]
4 users found this review helpful A variation of this is always a favorite when I bring it in to work, and it isn't unusual for... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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