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Quick Avocado & Corn Salsa

Spruce up your favorite homemade or store-bought salsa.

Recipe information

  • Yield

    yields 2 cups

Ingredients

1 cup of your favorite salsa
1 cup frozen corn kernels, thawed
1/4 cup chopped fresh cilantro (optional)
1 ripe avocado
1 teaspoon lime or lemon juice (optional)

Preparation

  1. Step 1

    Place the salsa, corn, and cilantro in a bowl. Slice the avocado in half lengthwise and remove the pit. Cut the avocado flesh into cubes in the shell by making crosshatch slices about 1/2 inch apart. With a spoon, scoop out the avocado cubes into the bowl with the salsa and corn. Mix well. Add lime or lemon juice and salt to taste.

  2. Ingredient Notes

    Step 2

    There are several methods for thawing frozen corn: Zap for a minute in a microwave oven, immerse in hot water (and then drain), let sit at room temperature for an hour or so, or thaw in the refrigerator overnight.

  3. Step 3

    For extra-fresh flavor or to stretch the quantity, add a chopped ripe tomato.

  4. Serving ideas

    Step 4

    Use as a topping for Black Beans with Pickled Red Onions (page 58) in place of the pickled onions, or as a colorful side for Chipotle Scrambled Eggs (page 84) or Chipotle Potato Salad (page 216).

Cover of the cookbook Moosewood Simple Suppers with a red floral motif.
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
TagsSalsaCondimentCornVegetableCilantroHerbs & SpicesAvocadoVeganVegetarianDairy FreeGluten FreeNut FreeQuickEasy5 Ingredients or FewerNo-CookCookbooks
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