Avocado-Corn Salsa

Name: Avocado-Corn Salsa
Total time: 1200 s
Yield: 4 servings
Ingredients: 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

Pork

13Ingredients

┅Calories

20Minutes

Serve along with Chile-Rubbed Grilled Pork Chops.

Ingredients

servings:

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)

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Directions

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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