Tomato, Corn, Avocado Salsa

I'll pretty much eat anything if it has tomato and avocado in it. Now that it's summer and tomatoes are flavorful, plentiful, and cheap I find myself making salsas all the time. This is one of my favorite because it screams summer!
So what do I do with this salsa? Pretty much everything. I've thrown it on top of grilled mahi mahi. I've served it as an appetizer with some blue corn tortilla chips. Last night I served it with black bean quesadillas. And more often than not, I just eat it with a spoon.

The recipe is more of a guideline than a recipe. Feel free to add more jalepeno and onion if you want more heat. My only note: Don't be shy with the salt. All of the ingredients really need it to help their flavor come through.

Corn Tomato Avocado Salsa Recipe
  • 1 1/2 cups of diced tomato (I used about 4 roma tomatoes)
  • 1 avocado, diced
  • 1 cup of corn (canned, fresh, or frozen)
  • 1/4 of a small red onion, finely diced
  • 1/2 of a jalepeno, seeded and diced
  • Juice of 1 lime
  • 1 tsp extra virgin olive oil
  • 1 tbls chopped cilantro
  • Salt and pepper to taste


Georgia | The Comfort of Cooking said...

This looks delicious... and those colors are gorgeous! I'm definitely saving this for my July 4th BBQ... I'm sure my friends will love it!

VegeCooking Club said...

I love avocado salsa in the summer. It goes great with just about everything! (Ok maybe not peanut butter).

Shawna said...

I have had this exact version before - it's so tasty. I recommend eating it with Tostitos Hint of Lime chips!:o)

Wendy said...

This is really good with a can of black-eyed peas or black beans added.

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