Avocado-Corn Salsa Recipe

1. 1

   Remove the corn kernels from the cobs: Place a large container on a damp towel.

2. 2

   Fold a paper towel into fourths and place it inside the container.

3. 3

   Stand 1 ear of corn on the paper towel, using the stem as a handle.

4. 4

   Using a paring knife, slice downward, letting the kernels fall into the container.

5. 5

   Rotate the cob and continue until all the kernels have been removed; discard the cob.

6. 6

   Repeat with the remaining corn.

7. 7

   Discard the paper towel.

8. 8

   Add the scallions, tomatoes, measured lime juice, cilantro, serrano, and measured salt and stir to combine.

9. 9

   Halve and pit the avocados.

10. 10

    Using a paring knife, score the flesh of the avocado halves in a 1/4-inch-wide crosshatch pattern (be careful not to cut through the skin).

11. 11

    Using a spoon, scoop the avocado pieces into the corn mixture and gently fold to combine.

12. 12

    Taste and add more lime juice or salt as needed.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.