Our inspiration for this recipe started as a topping for southwestern spiced grilled steak, but it also goes with empanadas, or other Southwest dishes, where a fresh citrus like salsa can add some brightness. Great way to use left-over grilled corn and fresh vegetables out of the garden or from the store.
Ingredients
1 large or 2 small ears left over roasted corn- kernels removed
1-2 small-medium avocados sliced and chopped
1 large or 2 medium tomatoes cored and chopped
1 large jalapeno cored and chopped
½ red pepper chopped
1 lime juiced
2 green onions chopped
2 tbsp apple cider vinegar
2 tbsp olive oil
1 small handful of cilantro
Salt and pepper
- After slicing the avocado, mix with the lime juice and set aside. In a large bowl combine the corn, avocado, tomato, jalapeno, red pepper, green onions, apple cider vinegar, and olive oil.
- Once combined gently mix in the avocado, then salt and pepper to taste. Adjust the vinegar level, if necessary, then plate and add cilantro to garnish.
CJ’s Avocado Corn Salsa
CJ’s Avocado Corn Salsa Ingredients
