Southern Corn Salsa
A refreshing mix of fire-roasted corn, creamy avocado, and a kick of jalapeño, perfect for sunny days.
Ingredients
- 3 cups fire roasted corn fresh or canned
- 1 avocado diced
- 1 ½ cup sweet onion finely chopped
- ½ cup red onion finely chopped
- ¼ cup jalapeno seeds removed & finely chopped
- ¼ cup garlic minced
- 5 cherry tomatoes diced
- 3 tablespoons fresh parsley or cilantro finely chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon cumin
- 1 lime juiced
- 1 lemon juiced
- salt & pepper to taste
- chips for serving
Instructions
- OPTIONAL: If using fresh corn, spread it in a single layer on a baking sheet and broil for 5-10 minutes, until just beginning to blacken and caramelize. Let cool completely.
- Chop the sweet and red onions, and jalapeños. Dice the cherry tomatoes. Finely mince the garlic.
- Stir together the corn, sweet onion, red onion, jalapeños, garlic, cherry tomatoes, parsley or cilantro, cumin, and apple cider vinegar. Add in the fresh lemon and lime juice and season with salt and pepper, to taste. Chill for one hour or until ready to serve to let the flavors fully develop.
- Peel and cut the avocado into cubes. Gently fold the chunks of avocado into the corn salsa. Serve cold or at room temperature with tortilla chips. Enjoy!
Video
Tried this recipe?Let us know how it was!