Sweetcorn and avocado salsa

    (108)
    35 min

    Lime juice combined with avocados and sweetcorn make this yummy salsa go well with plain tortilla crisps or with grilled chicken. Make just before serving for the best flavour and texture.


    97 people made this

    Ingredients
    Serves: 4 

    • 3 ears fresh sweetcorn, husks and silks removed
    • 2 avocados - peeled, stone removed and cubed
    • 1 red onion, finely diced
    • 1 red pepper, seeded and diced
    • 1 clove garlic, minced
    • 1 tablespoon ground cumin
    • 1 teaspoon dried crushed chillies
    • small handful chopped fresh oregano
    • 5 tablespoons red wine vinegar
    • 2 tablespoons olive oil
    • 4 tablespoons fresh lime juice
    • salt and freshly ground black pepper to taste

    Method
    Prep:30min  ›  Cook:5min  ›  Ready in:35min 

    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 avocado, red onion, pepper and garlic. Add cumin, crushed chillies and oregano. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

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    Reviews & ratings
    Average global rating:
    (108)

    Reviews in English (92)

    by
    87

    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 presonally think that the onion taste is WAY too strong otherwise. I let the whole mixture (minus the avocado - since it would brown) marinate for a few hours. When ready to eat, I throw in the avocado (just one) and serve with either Tostitos Lime chips or Black Bean Chips. SO DELICIOUS! I think its a perfect dinner for two. ENJOY!  -  27 Apr 2007  (Review from Allrecipes US | Canada)

    by
    51

    We have updated this recipe at the submitter's request. It now has cilantro in place of oregano.  -  23 May 2008  (Review from Allrecipes US | Canada)

    by
    39

    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 impress, I went for it. I made about 1-1/2 times the recipe, as I wanted to serve it both with chips as an appetizer and with the Fish Tacos (recipe from this site). I let it sit in the fridge for a few hours to mingle flavors and I think that was a good idea--I wouldn't serve this right off of the chopping board. Anyway, I had to fill up the appetizer bowl about 4 times, and the regular 'ol tomato salsa from the jar barely even got touched. It tasted even better on the tacos. My husand ate about 1/3 cup just as a "taster" before anyone even came over. So, huge success, and I will make this again :-) OH! Do wear gloves when handling the jalapenos, my fingers burned for several hours after making this.  -  17 Aug 2008  (Review from Allrecipes US | Canada)

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