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Fresh Corn and Avocado Salsa

Time30 minutes
YieldsServes 10 to 16
Fresh Corn and Avocado Salsa
(Robert Gauthier / Los Angeles Times)
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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 away, or prepare them ahead for their flavors to meld.

I like to serve these as a trio on a buffet with cold chicken, ham or smoked turkey, but they’re also fun with a big bowl of chips.

Cut the main ingredients to the same size for the most attractive appearance.

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Place 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.

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.