Quick Avocado & Corn Salsa

1. 1

   Place the salsa, corn, and cilantro in a bowl.

2. 2

   Slice the avocado in half lengthwise and remove the pit.

3. 3

   Cut the avocado flesh into cubes in the shell by making crosshatch slices about 1/2 inch apart.

4. 4

   With a spoon, scoop out the avocado cubes into the bowl with the salsa and corn.

5. 5

   Mix well.

6. 6

   Add lime or lemon juice and salt to taste.

7. 7

   There are several methods for thawing frozen corn: Zap for a minute in a microwave oven, immerse in hot water (and then drain), let sit at room temperature for an hour or so, or thaw in the refrigerator overnight.

8. 8

   For extra-fresh flavor or to stretch the quantity, add a chopped ripe tomato.

9. 9

   Use as a topping for Black Beans with Pickled Red Onions (page 58) in place of the pickled onions, or as a colorful side for Chipotle Scrambled Eggs (page 84) or Chipotle Potato Salad (page 216).

No additional tips available.