Avocado Corn Salsa
Crunchy sweet corn kernels and chunks of creamy avocado coated with a spicy lime dressing makes a great salad, salsa, or relish - depending on how you want to use it. Serve it on a bed of greens, as a relish on fish, crab cakes, or meat, on tacos, or with chips.
3 ears sweet corn
1 sweet red pepper
1 small red onion
3 Tbsp. vegetable oil
1 Tbsp. lime juice
1 Tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp cayenne (optional)
1/4 tsp. freshly ground black pepper
1 cup cilantro leaves
Cut kernels from ears of corn and put in a large bowl. Dice red pepper and red onion and add them to the corn kernels.
In a small bowl, combine oil, lime juice, vinegar, salt, cayenne, and pepper. Whisk to combine and pour over corn mixture. Toss to coat vegetables thoroughly.
Mince cilantro leaves and add to salad. Toss to combine. (Note: The salad can be made up to this point up to a day in advance. Cover and chill until about an hour before serving. Allow to come to room temperature before serving.)
Just before serving, dice avocado, add to salad, and toss gently to combine.
Makes about 3 cups