Corn, Tomato, and Avocado Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Blue Crab Cakes with Fresh Basil Aïoli Ingredients:
8 ears fresh corn |
2 large tomatoes, seeded and diced |
2 avocados, chopped |
1/3 cup balsamic vinegar |
1/2 cup olive oil |
1 teaspoon salt |
3/4 teaspoon freshly ground black pepper |
Directions:
1. Shuck corn and cut kernels from cob. Cook kernels in boiling salted water 7 to 10 minutes or until tender. Drain and cool. Combine corn, tomatoes, and remaining ingredients in a bowl, stirring until blended.
2. Note: Serve leftover salsa with tortilla chips, or with grilled chicken in a flour tortilla for a flavorful wrap.
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