Avocado Corn Salsa
Jazz up taco night with a salsa that’s not from a can—you’ll be glad you made the extra effort when you taste this delightfully sweet and savory relish.

  • 3 ears corn, husked (about 2 cups kernels)
  • 3 ripe avocados, peeled, pitted
  • 1 red onion diced
  • 1 red bell pepper, seeded, finely diced
  • 1⁄2 cup olive oil
  • 1⁄2 cup fresh lime juice
  • 1⁄4 cup chopped fresh oregano
  • 1⁄4 cup red wine vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 4 drops hot sauce, or to taste Salt and black pepper, to taste
  • Bring a medium pot of water to a boil; add corn and cook 30 seconds. Drain and immediately rinse under cold water; drain again and set aside.
  • Combine avocados, onion, and bell pepper in a large bowl; add reserved corn and toss gently.
  • In a small bowl, whisk together remaining ingredients; pour over avocado mixture and toss gently to coat. Cover and refrigerate up to 3 days.

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