Ingredients
Scale
- 2 ripe avocados, diced
- 1 cup fresh corn kernels (about 2 ears of corn)
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: 1/2 cup cherry tomatoes, halved
If fresh corn isn’t available, you can substitute with canned or frozen corn—just be sure to drain or thaw it first. And if you’re not a fan of cilantro, feel free to leave it out or replace it with parsley for a different flavor.
Instructions
- Start by preparing all your ingredients. Dice the avocados and chop the red onion, jalapeño, and cilantro. If you’re using fresh corn, remove the kernels from the cob.
- In a large bowl, combine the diced avocado, corn kernels, red onion, jalapeño, and cilantro. If you’re using cherry tomatoes, add them in as well.
- Drizzle the lime juice and olive oil over the mixture. Gently toss everything together to combine. Be careful not to mash the avocados too much; you want to maintain their shape for the best texture.
- Season with salt and pepper to taste. Adjust the lime juice and olive oil if needed to suit your preference.
- Let the salsa sit for about 10 minutes to allow the flavors to meld together. This is the perfect time to take a moment, pour yourself a glass of sweet tea, and enjoy the tranquility of your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
