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Corn and Avocado Salsa

CARI

"Lime juice combined with avocados and corn make this yummy salsa go well with plain tortilla chips or with grilled chicken. Make just before serving for the best flavor and texture."
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Ingredients

35 m servings 315 cals
Original recipe yields 4 servings (4 cups)

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Directions

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  1. Place 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.
  2. Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

Nutrition Facts


Per Serving: 315 calories; 22.9 g fat; 29.1 g carbohydrates; 5.4 g protein; 0 mg cholesterol; 65 mg sodium. Full nutrition

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Reviews

Read all reviews 87
  1. 104 Ratings

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Most helpful positive review

I LOVE this salsa!! It's one of my go-to meals actually. I always use a can of corn and I also throw in a can of black beans (both drained and rinsed). I only ever use half a red onion cause I ...

Most helpful critical review

I did not care for this recipe. I found the vinegar to be overpowering, the cumin too strong, and thought the flavors just did not go together.

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I LOVE this salsa!! It's one of my go-to meals actually. I always use a can of corn and I also throw in a can of black beans (both drained and rinsed). I only ever use half a red onion cause I ...

We have updated this recipe at the submitter's request. It now has cilantro in place of oregano.

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 ...

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 avoca...

Mmmmm.... I used one can of corn and black beans each, drained; the full amount of cumin and then some; a touch of smoked paprika; and one diced jalapeno instead of the crushed red pepper. Oh......

This is one of my go-to dishes, especially for parties. I always receive compliments and never have left-overs! Like other reviews have suggested, I also add in a can of black beans. Quick ti...

I made this recipe exactly as written. It was great. I made it the night before then added the avacado right before serving. We served it on the side with grilled fish at a cook off and won f...

Everyone loved the salsa at my Spanish party, I made it the day before (without the avacado) and let it marinade over night. Put in the avacado right before everyone showed up.

I did not care for this recipe. I found the vinegar to be overpowering, the cumin too strong, and thought the flavors just did not go together.