Avocado-Corn Salsa

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Avocado-Corn Salsa

 

1 1/4 cups fresh corn kernels, cut from 2 large ears sweet corn or substitute

1 10-oz. can corn kernels

3/4 cup diced red onion

2 tablespoons red wine vinegar

3/4 cup diced red bell pepper, about half of 1 large pepper

2 very firm, but ripe, avocados, pitted, peeled, chopped

1/3 cup fresh lime juice

4 tablespoons olive oil

6 dashes hot pepper sauce

1 crushed garlic clove

1/8 teaspoon sugar

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped fresh oregano or fresh cilantro

 

Place corn in kitchen strainer; pour boiling water over and let drain (if using

canned corn, delete this step). In large bowl, toss onion with vinegar; add

drained corn, bell pepper and avocado. In medium bowl, whisk together lime

juice, oil, hot pepper sauce,

garlic, sugar, salt and black pepper; pour over

corn mixture and toss very gently.

Add oregano (or cilantro), stir once, taste and adjust seasonings if necessary

and set aside.

Serves 4.

 

 

 

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