Corn Salsa

5 ears of corn (or 2 1/2 cups frozen)

1/3 of a large sweet onion

1/3 of a sweet bell pepper

1 jalapeño

Fresh cilantro or parsley

1 lime

1/2 teaspoon kosher salt

1/8 teaspoon black pepper

2 tablespoons extra virgin olive oil

1 avocado

Mise en place

• Cut corn kernels from cob to get 2 1/2 cups

• Juice lime to get 2 tablespoons

• Small dice the sweet onion to get 2/3 cup

• Small dice the sweet bell pepper to get 1/2 cup

• Stem, remove membrane and seeds, and mince jalapeño

• Stem and roughly chop cilantro or parsley to get 2 tablespoons

  
  

Directions

• In a small bowl, whisk together lime juice, olive oil, salt, and pepper

• Adjust seasoning to taste

• In a large bowl, toss together corn, onion, sweet pepper, jalapeño, and cilantro/parsley

• Stir in the lime vinaigrette

• Cover and refrigerate

• Just before serving, peel and dice avocado and stir gently into salsa

• Garnish with cilantro/parsley leaves