We love diving into a big bowl of this Avocado Corn Salsa with crunchy tortilla chips! Serve it up as a tasty appetizer or as a scrumptious side salad for Taco Night!
Rinse frozen corn in a colander to remove the icy coating.
Heat a skillet to medium heat and add 1-2 TBSP avocado oil to the pan.
Add your corn and sauté for 5-6 minutes or until cooked through. Remove from heat, transfer to a medium-large bowl, and pop it in the fridge to cool.
While the corn cools, chop your onion, jalapeño, cilantro, and green onion. Combine in a serving dish with with lime juice and a tablespoon of avocado oil then season with salt. Add chilled corn.
Just before serving, slice avocados lengthwise and remove the skin and pit. Dice the avocado and gently fold it into the salsa.
Feel free to add extra of your favorite veggies! Simply add a little extra lime juice and increase cilantro/salt to taste.
Prefer to use fresh corn? Sweet! Simple grab 2 large ears of corn and remove the kernels. Sauté until tender and chill in the fridge until cooled. Easy peasy!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Recipe by Peas and Crayons - Avocado Corn Salsa https://peasandcrayons.com/2018/09/avocado-corn-salsa.html