This Florida Corn Tomato Avocado Salsa, made with fresh corn, is loaded with flavors. The lime, cumin, bell pepper and onion add an extra zip to the other milder ingredients. Sprinkle your favorite hot sauce on the entire bowl before serving, or serve with the hot sauce on the side.
You might enjoy visiting our Mexican Cuisine page for other tasty recipes! This recipe is from Fresh from Florida.
GLUTEN FREE VERSION: To make a gluten free version of this recipe, be sure your cumin and hot sauce are gluten free.
Corn Tomato Avocado Salsa
Fresh and summery, this salsa will quickly become one of your favorites. Make it hot -- or not!
4 minutes (for the corn)
To prepare the corn:
Fill a dutch oven pot 1/2 full of water and bring to a boil. Add the ears of corn to the water and continue boiling for 4 minutes. Using tongs, remove the ears of corn to a plate to cool. Once cooled, cut the corn from the cobs.
To assemble the salsa:
In a medium-sized mixing bowl, combine the corn and all of the remaining ingredients, except the avocado. Before adding the diced avocado, toss it in lime juice to keep it from turning brown.
Season to taste with the salt, pepper, and hot sauce. The hot sauce may be served on the side instead of mixed into the salsa.
If you aren't eating the salsa immediately, save the avocado and add it right before serving, after tossing it in lime juice.
Serve with your favorite chips. The salsa will keep in the refrigerator up to three days.