Spring is finally here I hope and with that, brings lighter, fresher recipes. This salsa is light and bright and is such a nice break from your basic jarred red salsa. If you have ever been to Chipotle, this is a copycat version of their corn and avocado salsa, but I think this version is even better.
I wanted to make some great tacos with the Homemade Flour Tortillas that I made earlier in the week. I simmered some beef tips in the crockpot all day and then shredded for the tacos. While the filling was cooking, I was perusing Pinterest and found this salsa recipe and knew immediately that it would take the tacos from great to extraordinary. I bought all the ingredients at the store and then made it about two hours in advance from when I was serving dinner. I left out the avocado though and put that in minutes before serving so that it did not turn brown. While the can of corn does a great job in this recipe, I can only imagine that some fresh grilled corn would be even more fantastic.
Low and behold, I was right…this salsa really did make the tacos extraordinary. It gave such good flavor to the meal and added a great texture with the crunchy corn and soft avocado. This salsa wouldn’t have to just be for tacos though. It would be delicious served over some grilled chicken or fish and I tested it out on some tortilla chips and it was wonderful.
If you are looking forward to fresh springy foods as much as I am, then this salsa should be first on your to make list!
Corn and Avocado Salsa
Source: Damn Delicious
1 avocado, peeled and cubed
1 15 oz. can of corn, drained
1/4 red onion, diced small
1 jalapeño, seeded and ribs removed, then diced
1 tsp. sugar
1/4 tsp. salt
juice of 2-3 limes, about 3 tbsps, keep 1 tbsp. reserved
2 tbsp. fresh cilantro
In a bowl, mix all ingredients but the avocado, reserved lime juice, and cilantro. Cover and refrigerate until right before serving. When its time to serve, add avocado, reserved lime juice, and cilantro. Stir and serve immediately.