Tasty Avocado Corn Salsa Food

CORN AND AVOCADO SALSA

Corn and Avocado Salsa image

Lime juice combined with avocados and corn make this yummy salsa go well with plain tortilla chips or with grilled chicken. Make just before serving for the best flavor and texture.

Provided by CARI

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

3 ears fresh corn, husks and silks removed
2 avocados - peeled, pitted, and cubed
1 red onion, finely diced
1 red bell pepper, seeded and diced
1 tablespoon minced garlic
1 tablespoon ground cumin
1 teaspoon crushed red pepper flakes
¼ cup chopped fresh cilantro
⅓ cup red wine vinegar
2 tablespoons olive oil
¼ cup fresh lime juice
salt and black pepper to taste

Steps:

Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

Nutrition Facts : Calories 315 calories, Carbohydrate 29.1 g, Fat 22.9 g, Fiber 10.2 g, Protein 5.4 g, SaturatedFat 3.3 g, Sodium 65.2 mg, Sugar 5.6 g

AVOCADO SALSA

Avocado Salsa image

I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! -Susan Vandermeer, Ogden, Utah

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield about 7 cups.

Number Of Ingredients 13

Ingredients

1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium ripe avocados, peeled
Tortilla chips

Steps:

Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight. , Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.

Nutrition Facts : Calories 82 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

AVOCADO AND CORN SALSA

Avocado and Corn Salsa image

Provided by Steven Raichlen

Categories Condiment/Spread Tomato Vegetable Appetizer No-Cook Super Bowl Backyard BBQ Avocado Corn Summer Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 to 3 cups

Number Of Ingredients 8

Ingredients

1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper

Steps:

1. Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.
2. Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.

AVOCADO CORN SALSA

Avocado Corn Salsa image

This Avocado Corn Salsa is packed with fresh crunchy veggies, creamy avocado and black beans, and zesty pop of citrus and cilantro. Plus, it only takes 10 minutes to make!

Provided by Kimber

Time 10m

Number Of Ingredients 11

Ingredients

2 cups frozen corn (thawed)
1 cup black beans (drained and rinsed)
1 avocado (diced)
1/4 cup cilantro (finely chopped)
1/4 cup red onion (finely chopped)
2 tbsp fresh jalapeño (finely diced)
1/4 cup red bell pepper (finely diced)
1 tbsp lime juice
1 tbsp lemon juice
1 tbsp vegetable oil
1/2 tsp salt

Steps:

Mix all ingredients together.
Chill for 30 minutes.

Nutrition Facts : ServingSize 0.25 cup, Calories 40 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 147 mg, Fiber 1 g, Sugar 3 g

AVOCADO CORN SALSA

Avocado Corn Salsa image

I can eat this salsa as a meal It's great with any kind of tortilla chips, but I always use the ones that act more of like a spoon....or Scoop. Heck, forget the chips and just use the spoon! It's just that good. I thank my mom for this keeper.

Provided by Prayztwice

Categories Corn

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) bag frozen corn, thawed
2 (4 ounce) cans of sliced black olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, chopped (I use jarred)
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons vinegar, any kind
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 -5 ripe avocados, peeled and cubed

Steps:

Mix first 5 ingredients in a large bowl.
In a med. bowl, mix the next 6 ingredients, to make a dressing.
Add the 4 to 5 chopped avocado (depends how much you love avocados, which I DO) to the veggie mix.
Add all the dressing to the veggies and chill at least 3 hours (if you can wait that long) to develop the flavors.

Nutrition Facts : Calories 449.5, Fat 36.4, SaturatedFat 5.2, Sodium 485.6, Carbohydrate 33.6, Fiber 12.8, Sugar 2.5, Protein 5.8