Background: The inspiration for this salsa started as a topping for southwestern spiced steak years ago and has changed over time into something that goes with many meals including empanadas, and other savory pies, where a fresh citrus in salsa can add some brightness. Making this also uses our ever present left over grilled corn and includes vegetables both on the shelf or out of the garden. The amounts of each ingredient can be adjusted as need for any personal preference.

Ingredients:

1 large or 2 small ears left over roasted corn with 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
Splash of White Balsamic Vinegar
Salt and pepper

Steps:

  1. 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 and combine.
  2. Once combined, gently mix in the avocado, a splash of white balsamic vinegar and then salt and pepper to taste. Adjust the vinegar level if necessary then plate and add cilantro to garnish.