Avocado Corn Salsa

Image from Dinners, Dishes and Desserts
Avocado Corn Salsa (recipe from Liz Todd)

1 can whole corn kernels (you can also roast some ears of corn or use frozen corn as well)
1 chopped red pepper
1-2 diced avocado
2 cloves garlic minced

Dressing:
1/3 cup EVOO
1/4 cup lemon juice
3 Tbsp apple cider vinegar
1 tsp oregano
1/2 tsp. salt

Tortilla chips for serving

Whisk all dressing ingredients together in a medium bowl. In a separate bowl, mix together corn, red pepper, avocado & garlic. Pour half of dressing over corn/avocado mixture and keep adding dressing until desired taste/consistency is achieved.

NOTES: This is always a hit whenever I serve it at a party or take it to a cookout/tailgate, whatever. It's a great alternative to regular salsa. The only warning I will give is that this needs to be eaten the same day you make it. The avocados turn quickly, so the day after it looks like brown mush...no thank you! 

Happy Cooking!


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