Avocado-Corn Salsa


Serve along with Chile-Rubbed Grilled Pork Chops.


  • 1 1/4 cups corn (cut from 2 large ears sweet corn, OR 1 10-oz can vacum-packed corn kernels)
  • 3/4 cup red onion (diced)
  • 2 tablespoons red wine vinegar
  • 3/4 cup red bell pepper (diced, about half of 1 large pepper)
  • 2 avocados (very firm but ripe; pitted, peeled and chopped)
  • 1/3 cup lime juice (fresh)
  • 4 tablespoons olive oil
  • 6 dashes hot pepper sauce
  • 1 clove garlic (crushed)
  • 1/8 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/4 cup fresh oregano (OR fresh cilantro, chopped)


  1. Place corn in kitchen strainer; pour boiling water over and let drain (if using canned corn, delete this step). In large bowl, toss onion with vinegar; add drained corn, bell pepper and avocado. In medium bowl, whisk together lime juice, oil, hot pepper sauce, garlic, sugar, salt and black pepper; pour over corn mixture and toss very gently. Add oregano (or cilantro), stir once, taste and adjust seasonings if necessary and set aside.
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