0 (0)

Categories: Sauces and condiments, Vegetarian

Fresh Corn and Avocado Salsa

Fresh Corn and Avocado Salsa
Robert Gauthier / Los Angeles Times

Salsas are wonderful garnishes for all kinds of foods, from grilled meats to sandwiches to salads. You can buy prepared salsas, of course, but here are some recipes for fresh-tasting salsas that are easy to make. Dish them up right ... Read more

Total time: 30 minutes | Serves 10 to 16
Note: Cut the ingredients the same size as the corn kernels for the best presentation. This can be served right away or refrigerated overnight for the flavors to develop.
  • Kernels from 3 ears corn, about 1 3/4 cups
  • 1 1/4 cups diced, peeled jicama
  • 1/2 cup thinly sliced green onions
  • 1 large red bell pepper, diced
  • 1 jalapeno, seeded if desired, minced
  • 1 avocado, firm but ripe, diced
  • 2 tablespoons oil
  • 2 tablespoons lime juice
  • 2 tablespoons minced cilantro
  • 1 teaspoon wine vinegar
  • 1 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon sugar

Step 1Place the corn, jicama, onions, bell pepper, jalapeno, avocado, oil, lime juice, cilantro, vinegar, salt, cumin and sugar in a bowl. Toss them well to mix. Taste; adjust the lime juice and seasoning, if necessary. Serve immediately or cover and refrigerate overnight. Stir well before serving.

Each of 16 servings:
50 calories; 229 mg sodium; 0 cholesterol; 3 grams fat; 0 saturated fat; 6 grams carbohydrates; 1 gram protein; 1.51 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and condiments
Costa Azul's house salsa
Roquefort butter
Eggplant With Tahineh and Toasted Pine Nuts