Avocado-Corn Salsa
By America's Test KitchenPublished on September 14, 2011
Time
40 minutes, plus 1 hour chilling
Yield
Serves 20 (Makes about 5 cups)
Ingredients
3 ears corn, husked3 avocados, ripe but firm, peeled, pitted, and diced large1 medium red onion, diced small1 red bell pepper, cored, seeded, and diced small⅓ cup olive oil ¼ cup red wine vinegar 3 medium cloves garlic, minced4 dashes hot pepper sauce, or to taste1 tablespoon ground cumin 1 teaspoon chili powder ¼ cup chopped fresh oregano leaf ½ cup lime juice from 4 medium limes
Before You Begin
This salsa goes great with any grilled seafood.
Instructions
- Bring large pot of water to boil; add corn and boil until just cooked, 3 to 5 minutes. Drain and immediately cool ears of corn under cold, running water, then cut kernels from each cob.
- Mix corn with remaining ingredients, including salt and pepper to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 3 days.
Time
40 minutes, plus 1 hour chillingYield
Serves 20 (Makes about 5 cups)Ingredients
3 ears corn, husked
3 avocados, ripe but firm, peeled, pitted, and diced large
1 medium red onion, diced small
1 red bell pepper, cored, seeded, and diced small
⅓ cup olive oil
¼ cup red wine vinegar
3 medium cloves garlic, minced
4 dashes hot pepper sauce, or to taste
1 tablespoon ground cumin
1 teaspoon chili powder
¼ cup chopped fresh oregano leaf
½ cup lime juice from 4 medium limes
Ingredients
3 ears corn, husked
3 avocados, ripe but firm, peeled, pitted, and diced large
1 medium red onion, diced small
1 red bell pepper, cored, seeded, and diced small
⅓ cup olive oil
¼ cup red wine vinegar
3 medium cloves garlic, minced
4 dashes hot pepper sauce, or to taste
1 tablespoon ground cumin
1 teaspoon chili powder
¼ cup chopped fresh oregano leaf
½ cup lime juice from 4 medium limes
Ingredients
3 ears corn, husked
3 avocados, ripe but firm, peeled, pitted, and diced large
1 medium red onion, diced small
1 red bell pepper, cored, seeded, and diced small
⅓ cup olive oil
¼ cup red wine vinegar
3 medium cloves garlic, minced
4 dashes hot pepper sauce, or to taste
1 tablespoon ground cumin
1 teaspoon chili powder
¼ cup chopped fresh oregano leaf
½ cup lime juice from 4 medium limes
Why This Recipe Works
Our highly flavored salsa recipes add intense flavor with minimal effort. This salsa recipe, with cooked corn, is especially good with any grilled seafood.
Before You Begin
This salsa goes great with any grilled seafood.
Instructions
- Bring large pot of water to boil; add corn and boil until just cooked, 3 to 5 minutes. Drain and immediately cool ears of corn under cold, running water, then cut kernels from each cob.
- Mix corn with remaining ingredients, including salt and pepper to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 3 days.
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