Avocado Corn Salsa recipe

Jazz up taco night with a salsa that’s not from a can—you’ll be glad you made the extra effort when you taste this delightfully sweet and savory relish.

Ingredients:

3 ears corn, husked (about 2 cups kernels)
3 ripe avocados, peeled, pitted, diced
1 red onion, finely diced
1 red bell pepper, seeded, finely diced
½ cup olive oil
½ cup fresh lime juice
¼ cup chopped fresh oregano
¼ cup red wine vinegar
1 tablespoon minced garlic
1 tablespoon ground cumin
1 teaspoon chili powder
4 drops hot sauce, or to taste
Salt and black pepper, to taste

Directions:

1) Bring a medium pot of water to a boil; add corn and cook 30 seconds. Drain and immediately rinse under cold water; drain again and set aside.

2) Combine avocados, onion, and bell pepper in a large bowl; add reserved corn and toss gently.

3) In a small bowl, whisk together remaining ingredients; pour over avocado mixture and toss gently to coat. Cover and refrigerate up to 3 days.

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